Scones Recipe
Recipe type: Breakfast
This scones recipe is a breakfast and brunch family favorite that has been perfected over time. These always turn out perfectly fluffy, with a delicious buttery crust and a burst of blueberries in every bite.
  • 8 tbsp. unsalted butter, plus 2 tbsp., melted
  • 7 ½ ounces blueberries (1 ½ cups)
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups all purpose flour
  • ⅓ cup sugar, plus 1 tbsp. sugar
  • 2 tsps. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. grated
  1. Adjust oven rack to middle position and heat oven to 425 degrees.
  2. Line baking sheet with parchment paper.
  3. Freeze, then grate 8 tablespoons butter over large holes of box grater; return to freezer and keep frozen until needed.
  4. Place berries in freezer until needed (if using fresh; we use already frozen, wild blueberries.)
  5. Whisk milk and sour cream together in medium bowl and refrigerate until needed.
  6. Whisk flour, ½ cup sugar, baking powder, baking soda, lemon zest and salt together in medium bowl.
  7. Add frozen grated butter and toss with your fingers until thoroughly coated. Gently fold in chilled milk mixture until just combined.
  8. Turn dough and any floury bits onto well-floured counter.
  9. With lightly floured hands, knead dough gently 6 to 8 times until it holds together in ragged ball, adding flour as needed to prevent sticking.
  10. Roll dough out into 12 inch square. Gently fold top, bottom, then sides of dough over center to form 4 inch square.
  11. Transfer to lightly floured plate and chill in freezer for 5 minutes. Do not overchill.
  12. Take dough out of the refrigerator and transfer dough to floured counter and roll again into 12 inch square.
  13. Sprinkle blueberries evenly over dough and press them lightly into dough.
  14. Loosen dough from counter and roll into tight log; pinch seam closed.
  15. Turn dough seam side down and press flat into 12 by 4 inch rectangle. Using floured bench scraper, cut dough crosswise into 4 equal rectangles, then cut each rectangle on diagonal, into 2 triangles.
  16. Place scone on prepared baking sheet, brush tops with melted butter and sprinkle with remaining 1 tablespoon sugar.
  17. Bake until tops and bottoms are golden brown, 18 – 25 minutes, rotating sheet halfway through baking.
  18. Transfer scones to wire rack and let cool for at least 10 minutes.
  19. Enjoy!
Recipe by NorCal Coupon Gal at