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blueberry scones

(22 ratings)
judyjellybean avatar
Blue Ribbon Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

I made these last night and have to say they are indescribably delicious. They were pleasantly crunchy on the outside, fruity and tender on the inside. The smell when they were baking was amazing, with the hint of lemon, then the perfume of the blueberries and raspberries, and then a whiff of the wonderful cake-like batter. I'm making these again soon. I think I will use cinnamon, apple, and raisins next. Sprinkle with turbinado sugar for an extra crunch. They can be frozen and baked at a later date, or refrigerated and baked the next day.

Blue Ribbon Recipe

Bursting with blueberry and sparking with a dusting of sugar crystals, these blueberry scones look as good as they taste. The sweetness of fresh blueberries with the citrusy kick of lemon is delicious. These buttery, crumbly scones are great for breakfast, brunch, or an afternoon sweet treat alongside tea.

— The Test Kitchen @kitchencrew
(22 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For blueberry scones

  • 1 stick
    unsalted butter, frozen and grated
  • 2 Tbsp
    unsalted butter, melted
  • 1/2 c
    whole milk
  • 1/2 c
    sour cream
  • 2 c
    all-purpose flour, plus more for dusting
  • 1/2 c
    granulated sugar, plus 1 Tbsp, divided
  • 2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 tsp
    grated lemon zest
  • 1 1/2 c
    fresh or unthawed frozen blueberries

How To Make blueberry scones

  • Whisk together sour cream and milk.
    1
    Heat oven to 425 degrees F. Whisk together milk and sour cream. Refrigerate until needed.
  • Whisk dry ingredients in a bowl.
    2
    Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a mixing bowl.
  • Add frozen butter to the flour.
    3
    Add frozen butter to the flour mixture.
  • Toss until butter is coated in flour.
    4
    Toss with fingers until butter is thoroughly coated in the flour.
  • Gently toss the blueberries in the flour.
    5
    Gently toss blueberries in the flour.
  • Add milk to the flour.
    6
    Add milk mixture to flour mixture.
  • Fold until just combined.
    7
    Fold milk into flour with a rubber spatula until just combined.
  • Roll the dough and cut into 8 triangles.
    8
    Transfer dough to a liberally floured work surface. With floured hands, knead carefully just until the dough comes together. Roll into an 8" circle. Cut into 8 triangles.
  • Transfer triangles to a parchment paper-lined baking sheet.
    9
    Transfer to a parchment lined baking sheet.
  • Brush with melted butter and sprinkle sugar. Then bake.
    10
    Brush tops with melted butter and sprinkle tops with sugar. Bake until tops and bottoms are brown, 18-25 minutes.
  • Baked blueberry scones.
    11
    TO MAKE AHEAD: After placing scones on a baking sheet, either refrigerate or freeze. IF REFRIGERATED: When ready to bake heat the oven to 425 degrees F and follow steps 9-10. IF FROZEN: Heat oven to 375 degrees F. Follow steps 9-10 but extend baking time to 25 to 30 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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