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Blueberry Scones Recipe

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Blueberry Scones Recipe



Blueberry Scones are one of our favorite treats! Serve them for breakfast or brunch, or pack as a school snack. They’re always a hit around our house!
We also love these Raspberry Scones. Can’t wait for the raspberry season to start!


Ingredients

Blueberry Scone Ingredients

  • 8+2 tbsp butter (divided), unsalted, keep frozen

Dry Ingredients

Wet Ingredients

  • 1/2 cup sour cream, cold (or heavy cream)
  • 1/2 cup milk, cold
  • 1 tsp vanilla extract

Also

Lemon Glaze

US Customary - Metric



Instructions

How to make the Blueberry Scones

  1. Prep: Preheat oven to 425F with the rack in the middle. Prepare and set aside a 12"x18" baking sheet. Measure out all of the ingredients.

  3. Wet ingr: Whisk all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) together until smooth. Refrigerate.

  5. Dry ingr: In a large bowl whisk together all dry ingredients ( 2 cups flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp baking powder, 1/4 tsp baking soda).

  7. Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour. Add the cold wet ingredients and stir just until barely holds together.

  9. Shape: Dump the dough out onto your working surface and continue pressing the dough together until it holds shape, then fold several times to form a dough. Do not overwork it or the scones will be tough. Using the rolling pin, roll the dough into a rectangle (16" x 12") flouring the surface and the pin as needed.
    Spread the berries all across the surface and press them in with the palms of your hands. Now fold or roll tightly into a log. Cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12"x18" baking sheet, spacing them evenly.


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