Scones! Probably one of my favorite breakfast pastry. If done right, the perfect scones recipe produces fluffy, tangy, sweet bread that is packed full of your favorite fruits and flavorings. For this scone recipe we chose to do blueberry because, well, it’s a family favorite – and with this recipe there are a few technical tasks that make these turn out perfectly every single time.
The are two tricks to the scones recipe that you can’t skip – they simply make all the difference in the world when it comes to the consistency of the dough and the presentation of the finished product.
First is the butter – in order to get a good scones dough going you’ll need lots of butter and flour, and you’ll want to make sure the butter stays as cold as possible up until it’s time to bake these bad boys. So, with the little trick we’ve included below, you’ll avoid the work of having to work in the butter with a pastry cutter, and your butter will stay perfectly chilled throughout the whole process.
Our second trick involves the blueberries – if you mix them in you’ll end up with a bunch of squished berries as they get beaten up by the spoon. However, with this simple little change we’ve managed to keep them whole so you get perfectly juicy, whole blueberries in every bite.
We seriously love this scones recipe and we know you will too!
- 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
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Line baking sheet with parchment paper.
- Freeze, then grate 8 tablespoons butter over large holes of box grater; return to freezer and keep frozen until needed.
- Place berries in freezer until needed (if using fresh; we use already frozen, wild blueberries.)
- Whisk milk and sour cream together in medium bowl and refrigerate until needed.
- Whisk flour, ½ cup sugar, baking powder, baking soda, lemon zest and salt together in medium bowl.
- Add frozen grated butter and toss with your fingers until thoroughly coated. Gently fold in chilled milk mixture until just combined.
- Turn dough and any floury bits onto well-floured counter.
- 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.
- Roll dough out into 12 inch square. Gently fold top, bottom, then sides of dough over center to form 4 inch square.
- Transfer to lightly floured plate and chill in freezer for 5 minutes. Do not overchill.
- Take dough out of the refrigerator and transfer dough to floured counter and roll again into 12 inch square.
- Sprinkle blueberries evenly over dough and press them lightly into dough.
- Loosen dough from counter and roll into tight log; pinch seam closed.
- 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.
- Place scone on prepared baking sheet, brush tops with melted butter and sprinkle with remaining 1 tablespoon sugar.
- Bake until tops and bottoms are golden brown, 18 – 25 minutes, rotating sheet halfway through baking.
- Transfer scones to wire rack and let cool for at least 10 minutes.