blueberry scones

Yes, I know it’s not blueberry season, and that I ought to be writing about the beef stew or the pumpkin pancakes I enjoyed last week. But something about scones (and muffins, come to think of it) reminds me of autumn. They’re a perfect treat to whip up while the coffee is brewing, to bake while getting ready for the day, and to grab on the way out the door in a sweater and scarf.

There’s some extra rolling-and-folding with this particular recipe, but I think it makes the scones extra flaky and really ensures that the blueberries are spaced throughout the scone without touching each other or clumping up.

Blueberry Scones
adapted from America’s Test Kitchen and Sweet Savory Southern

8 Tablespoons cold butter, plus 2 T. more for brushing
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon lemon zest
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh blueberries, frozen
sanding sugar or regular white sugar for sprinkling

Grate the butter on the large holes of a box grater; scoop into a small bowl and place in the freezer for 5 minutes while prepping.

Preheat oven to 425. Combine the dry ingredients in a medium-large bowl.  Incorporate the frozen butter with a spoon (if you use your fingers, the heat from them may cause the butter to melt slightly).  In a separate bowl, whisk together the sour cream and whole milk, and stir into the dry ingredients with a wooden spoon until just combined.

Turn out onto a well-floured surface, and knead a few times.  Roll out into a 12×12 inch square.  Using a bench scraper, fold the dough into thirds, then fold into thirds again in the opposite direction to form a square.  Roll the dough out into a 12×12 inch square again and refold.  Place on a plate and freeze for 5 minutes.

Roll out to a 12×12 inch square for a final time. Press the blueberries into the dough in a single layer, getting all the way to the edges.  Carefully roll up as you would a jelly roll.  Flatten and carefully press the roll into a 4-inch wide rectangle.  Using the bench scraper, cut into 4 rectangles.  Then cut each rectangle diagonally to make 2 triangles.

Place on a baking sheet lined with parchment paper.  At this point the scones can be baked or refrigerated overnight.  Brush with melted butter and sprinkle with sugar.  Bake 18-25 minutes, or until golden-brown.  Serve warm, with or without butter.

1 Comment

Filed under Breakfast, Cookies, Summer

One response to “blueberry scones

  1. All comfort food is autumny!

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