Blueberry Scones

by Katie on June 7, 2011

I found this recipe in my America’s Test Kitchen magazine. The caption underneath the title reads…

“We baked more than 800 scones until we achieved the ideal one that was rich, light, and flaky.”

Wow, that was all it took for me to try it. I figured after 800 they probably had it right.

They were really good, and help up great in the freezer. They were biscuit-y like a scone should be, but not too dense…they almost had a little bit of muffin-ish texture to them as well.

Fresh blueberries are the star of these scones. Most scone recipes I have seen use dried berries, but I loved the freshness of the berries. I also loved the hint of lemon that came through. Blueberry and lemon just work so well together.

They were absolutely delicious and I look forward to making more scones very soon.

 

Ingredients:
16 tablespoons (2 sticks) unsalted butter, frozen whole
1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour, plus extra for the work surface
1/2 cup plus 1 tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon baking soda
1 teaspoon grated zest from 1 lemon

Directions:
Heat oven to 425 degrees. Score and remove half of the wrapper from each stick of frozen butter. Grate the unwrapped ends on a grater and grate 8 tablespoons of the butter. Place the grated butter in the freezer until needed. Melt 2 tablespoons of the remaining ungrated butter and set aside. Save the remaining 6 tablespoons butter for another use. Place the blueberries in the freezer until needed.

Whisk the milk and sour cream together in a medium bowl; refrigerate until needed. Whisk the flour, 1/2 cup of the sugar, the baking powder, salt, baking soda, and lemon zest together in a medium bowl. Add the frozen butter to the flour mixture and toss with our fingers until the butter is thoroughly coated.

Add the milk mixture to the flour mixture; fold with a rubber spatula until just combined. Using the spatula, transfer the dough to a liberally floured work surface. Dust surface of dough with flour; with floured hands, knead the dough 6-8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.

Roll the dough into an approximate 12 inch square. Fold the dough into thirds like a business letter, using a metal spatula to release the dough if it sticks ot the surface. Life the short ends of the dough and fold into thirds again to form an approximate 4 inch square. Transfer the dough to a plate lightly dusted with flour and chill in freezer for 5 minutes.

Transfer the dough to a floured work surface and roll into an approximate 12-inch square again. Sprinkle the blueberries evenly over the surface of the dough, then press down so they are slightly embedded in the dough. Using a metal spatula loosed the dough from the work surface. Roll the dough, pressing to form a tight log. Lat the log seam side down and press it into a 12 by 4 inch rectangle. Using a sharp, floured knife, cut the rectangle diagonally to form 2 triangles and transfer to a parchment lined baking sheet.

Brush the tops with the melted butter and sprinkle with the remaining 1 tablespoon sugar. Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and cool for 10 minutes before serving.

Freezing:
Wrap each scone in plastic wrap and place in freezer bag. To serve, remove the plastic wrap and bake at 375 for 16-20 minutes (if still frozen).

 

Recipe Credit: America’s Test Kitchen 10th Anniversary Best Recipes

This post is linked to Tasty Tuesday, Tasty Tuesdays, and Recipes To Run On

{ 22 comments… read them below or add one }

Laura--The Sushi Snob June 7, 2011 at 12:23 pm

Yummy! My husband doesn’t care for blueberries (tragedy, I know), so maybe I would use a different berry in this. Or try very hard to change his mind.

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Katie June 7, 2011 at 5:53 pm

Laura…the recipe did say you could sub in a different fruit, like raspberries, blackberries, or strawberries! Although, I don’t understand how one could NOT like blueberries :)

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Desi June 7, 2011 at 1:59 pm

These look so pretty, Katie! I just had a scone today at Starbucks :) I would love to make my own at home, they scare me though! They seem so intimidating. Beautiful presentation, and I love that you used fresh berries. You go girl!

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Katie June 7, 2011 at 5:54 pm

Starbucks has a great blueberry scone, don’t they? Don’t be intimidated…didn’t you just write about all of the cooking firsts you have accomplished ;) Go for it!

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Kimi June 7, 2011 at 2:23 pm

I canNOT believe I am out of butter. I have never made these before. It does seen a bit intimidating. However, you have never steered me wrong. AND I happen to have some blueberries I just bought today. (99 cents at Aldi!!) Just got to get some butter and then I will make these. Thanks Katie!!

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Katie June 7, 2011 at 5:56 pm

Kimi…your comment reminded me that I HAVE to get to Aldi this week for some major stocking up of blueberries. I get a ton when they are .99 and stock the freezer for the year :)

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Kimi June 8, 2011 at 11:34 am

I just started this year with freezing the fruit when it’s on special. I have a nice stockpile of strawberries, raspberries & blueberries already. And I adore Aldi’s prices on above said items!!!!!

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Katie June 8, 2011 at 2:55 pm

Oh, you really enjoy having it on hand come November when berries are crazy expensive…and not the tastiest ;)

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Kim {Recipes To Run On} June 7, 2011 at 6:06 pm

How great would these be with a hot cup of coffee in the morning? I’m bookmarking these to try soon!!! Great summer recipe.

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Katie June 7, 2011 at 6:25 pm

Yes, they make a great breakfast or a delicious afternoon snack! Not super healthy, but a great summer flavor!

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Elise Gabrielle (One Day I Will Be) June 8, 2011 at 12:27 am

I absolutely LOVE scones but always find them a tad dry. I hope these ones work out better! Thanks for the recipe!

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Katie June 8, 2011 at 10:50 am

Yeah, Elise, these were a tad on the muffin side. They weren’t dry at all ;)

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Desi June 8, 2011 at 1:30 pm

Hey Katie! I’m back, and passing the Versatile Blogger Award on to you! You deserve it :) I love your recipes, and your cleaning tips! And that you are a Cincy girl like me :) These blueberry scones couldn’t keep me away lol! Check out my post and pick up your award!

http://steaknpotatoeskindagurl.blogspot.com/2011/06/versatile-blogger-award.html

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Katie June 8, 2011 at 2:53 pm

Awww, thanks Desi! I really appreciate you thinking of me when passing on the award!

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Cherie June 8, 2011 at 9:27 pm

MMMMMMMM…..gotta head to the store and find me some butter!!! I guess I’m hungry….cuz I want one of these NOW!!!!

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Katie June 8, 2011 at 11:02 pm

I hate it when I get the urge to bake…and I am out of butter!

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Tiffanee June 10, 2011 at 12:07 am

OH WOW!! I wanted to eat it right off your blog. Can’t wait to make some of these!!

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Katie June 10, 2011 at 11:25 am

Ha ha, I know the feeling! I often think that with all of the yummy desserts you have been posting lately!!

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Kim {Recipes To Run On} June 10, 2011 at 6:31 am

Thanks for linking to Recipes To Run On…. I know I commented on these already, but back just to say thank you for linking!! :-)

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Liz June 11, 2011 at 1:36 pm

Ha! I bought two containers of organic blueberries yesterday, thinking I would find a recipe to use them up this weekend! So…we are having these for breakfast tomorrow. Thanks for posting!

Liz

http://www.fresh-plate.blogspot.com

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Lisa @ Sweet as Sugar Cookies June 11, 2011 at 6:02 pm

Your scones look like they were wonderfully light and fluffy and delicious. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your scones up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

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Katie June 11, 2011 at 10:27 pm

Thanks for sharing, Lisa! I will check it out!

Reply

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