This recipe is variation of several scone trials. The dough technique is from America’s Test Kitchen, it makes the fluffiest prettiest scones. My favorite part of scones is the sweet and tangy glaze. This recipe give you both fluffy scones with the best glaze.
Instead of mixing up the blueberries with the dough and turning everything purple you keep them separate. Work the dough similar to making homemade puff pastry.
Then top with blueberries and gently fold into a roll. It helps to use a pastry knife to lift the sides.
Once in a long "loaf" pinch the ends and cut into triangles with your pastry knife.
Blueberry Scones
- 8 TBS unsalted butter
- 1 1/2 cups fresh blueberries
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1 tsp fresh lemon zest
- 1/2 tsp salt
- 1/4 tsp baking soda
Lemon Glaze:
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Freeze your butter before you start. You can do it the night before, or a few hours before.
Preheat oven to 425 F. Line a baking sheet with parchment. Set aside. Grate the butter and set aside in the freezer, again. Freeze your blueberries until you need them in the folding process. Or use frozen ones.
Whisk the milk and sour cream together. Refrigerate until needed, so it stays cold.
In a large bowl, whisk the flour,1/2 cup sugar,baking powder, lemon zest,salt, and baking soda. Add the frozen, gated butter and mix until butter is coated with flour mixture. Foldin the cold milk/sour cream mixture, just until combined - important is not to overmix.
Turn the dough and any floury bits on a well floured counter-top. Flour your hands and the dough and knead for 6-8 times...be gentle. It should just hold together in a raggedy ball. It is a soft/wet dough. It will stick as you knead, so add a bit of flour to prevent it from sticking. I like to use a bench scraper to lift the dough off the counter-top.Roll dough out in a 12 inch(or so) square. Fold the top and chill the dough in the freezer for about 5 minutes.
Flour your counter-top again. Roll the chilled dough again in a 12 inch square. Sprinkle the chilled berries evenly over the whole surface. Fold the sides of the dough to form a 4 inch square. Loosen the dough with a bench scraper. Roll the dough in a log. Turn the seam side down and press down on the log to form a 12x4 inch rectangle.With a floured knife, cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles. Place the scones on a parchment lined baking sheet. Brush with melted butter and sprinkle with some raw sugar or regular. Bake for 18-25 minutes OR until light golden brown.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Cool 10 minutes before serving.
