These Blueberry Scones are carefully prepared to maintain a perfect scone texture. Ideal for a summer tea party or brunch!
We went blueberry picking in Michigan this summer, so I was brainstorming the best ways to use our fresh blueberries. The girls love scones, and I've always wanted to make Blueberry Scones.
Unlike Classic Cream Scones, this recipe uses a method similar to puff pastry where cold butter is minimally worked into the dough and layers are made by folding the dough.
The result is a super tender scone with a nice, crispy top. These are not dry, crumbly scones. They have more of a blueberry muffin texture, although still maintain the structure you expect from a scone.
We really loved these and will make them again!
If you love scones, check out these Dark Chocolate Chip Scones and Pumpkin Scones!
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Ingredients
- Blueberries
- Butter
- Milk
- Sour cream
- Flour
- Sugar
- Baking powder
- Salt
- Baking soda
- Lemon zest
Prepare the Ingredients
Wash and dry the blueberries and spread them out on a paper towel lined plate.
Place the plate in the freezer. If using frozen blueberries, do not thaw them.
Grate the frozen butter until a bowl, then place the bowl in the freezer.
Whisk together the milk and sour cream in a glass measuring cup. Place in the refrigerator.
Make the Dough
Place the flour, sugar, baking powder, salt, baking soda, and lemon zest in a large bowl.
Whisk together until well combined. Add the frozen, grated butter to the dry ingredients.
Carefully toss the butter in the dry ingredients to evenly coat the butter. You want to have minimal contact with the butter so it doesn't melt.
Fold in the milk/sour cream mixture until just combined.
Scrape the dough out onto a flour dusted cutting board. Dust the surface of the dough with flour and knead the dough 6 to 8 times until it forms a ragged ball. Use flour as needed to prevent the dough from sticking.
Roll the dough into a 12 x 12-inch square.
Fold the dough into thirds like a business letter. A bench scraper is helpful for lifting the dough from the work surface.
Fold the dough again into thirds to make a square shape, approximately 4 x 4-iches, and slip it onto a floured plate in the freezer for 5 minutes.
Generously sprinkle the work surface with flour. Roll the dough out into a rectangle approximately 15 inches long and about 10 inches wide. Use flour as needed to prevent the dough from sticking.
Sprinkle the blueberries evenly over the dough and lightly press the berries into the dough.
Carefully roll the dough into a tight log so the resulting roll is 15 inches in length. You may need to use the bench scraper to help lift the dough from the cutting board.
Once the dough is a log, lay it seam side down and press it into a rectangle that is about 15 inches long and about 4 inches wide.
Using a sharp, floured knife to cut the dough into 5 rectangles, cutting the dough approximately every 3 inches of the 15 inch length.
Then use the knife to cut each of those rectangles diagonally.
This will yield 10 triangles.
Add the Topping and Bake
Transfer the scones to a parchment lined baking sheet. Brush the top of each scone with melted butter.
Sprinkle the tops with sugar.
Bake until golden brown and serve warm.
Gluten Free Option
I have not tried it myself with these scones, but I have had good luck using a gluten free 1 to 1 baking flour, like Bob's Red Mill, in other baked goods.
📖 Recipe
Blueberry Scones
Ingredients
- 1 ½ cups fresh or frozen blueberries (7 ½ ounces)
- 8 tablespoons butter (see note)
- ½ cup whole milk
- ½ cup sour cream
- 2 cups unbleached all purpose flour (10 ounces, plus extra for the work surface)
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- ¼ teaspoon baking soda
- 1 teapoon grated zest from 1 lemon
Topping:
- 2 tablespoons butter (melted)
- 1 tablespoon sugar (for sprinkling)
Instructions
- Preheat the oven to 425°F and adjust an oven rack to the middle position.
Prepare Ingredients:
- Wash and dry the blueberries if using fresh berries. Spread out on a paper towel lined plate and place in the freezer. If using frozen berries, do not thaw.
- Grate the butter into a bowl and place it in the freezer.
- Whisk together the milk and sour cream in a glass measuring cup and place in the refrigerator.
Make the Dough:
- Place the flour, sugar, baking powder, salt, baking soda, and lemon zest in a large bowl. Whisk together until well combined. Add the frozen, grated butter to the dry ingredients.
- Carefully toss the butter in the dry ingredients to evenly coat the butter. You want to have minimal contact with the butter so it does not melt.
- Fold in the milk/sour cream mixture until just combined.
- Scrape the dough out onto a flour dusted cutting board. Dust the surface of the dough with flour and knead the dough 6 to 8 times until it forms a ragged ball. Use flour as needed to prevent the dough from sticking.
- Roll the dough into a 12 x 12-inch square.
- Fold the dough into thirds like a business letter. A bench scraper is helpful for lifting the dough from the work surface.
- Fold the dough again into thirds to make a square shape, approximately 4 x 4-iches, and slip it onto a floured plate in the freezer for 5 minutes.
- Generously sprinkle the work surface with flour. Roll the dough out into a rectangle approximately 15 inches long and about 10 inches wide. Use flour as needed to prevent the dough from sticking.
- Sprinkle the blueberries evenly over the dough and lightly press the berries into the dough.
- Carefully roll the dough into a tight log so the resulting roll is 15 inches in length. You may need to use the bench scraper to help lift the dough from the cutting board.
- Once the dough is a log, lay it seam side down and press it into a rectangle that is about 15 inches long and about 4 inches wide.
- Using a sharp, floured knife to cut the dough into 5 rectangles, cutting the dough approximately every 3 inches of the 15 inch length. Then use the knife to cut each of those rectangles diagonally. This will yield 10 triangles.
Add the Topping and Bake:
- Transfer the scones to a parchment lined baking sheet.
- Brush the top of each scone with melted butter.
- Sprinkle the tops of the scones with sugar.
- Bake the scones for 18 - 25 minutes until golden brown.
- Transfer to a wire rack and cool 10 minutes before serving. Serve warm.
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