Last week I found a blogger who was making quite a few different recipes with freshly picked blueberries Including an especially delicious looking Blueberry Jam. This got me wanting to make something with the last of my berries.
This recipe For blueberry scones is a bit unusual, but it has been my go to recipe for years now. Freezing the berries prevents them from bleeding and making the batter look grey and bland. The sour cream adds both an extra layer of flavor and texture into the scones that can’t be beat. These scones always come out light fluffy and golden brown.
See what others are cooking for Tasty Thursdays here.
- 10 Tbsp Unsalted Butter
- 7½ Oz Blueberries
- ½ C Whole Milk
- ½ C Sour Cream
- 2 C All Purpos Flour
- ½ C Sugar
- 2 tsp Baking Powdar
- ¼ tsp Bakins Soda
- ½ tsp salt
- 1 tsp grated lemon zest
- Preheat Oven to 425°F
- Dice 8 tablespoons of butter into small cubes and place in the freezer until needed.
- Place blueberries in freezer with the butter.
- Melt the remaining 2 tablespoons of butter on the stove and set aside.
- Mix the milk and sour cream together and set aside.
- Mix the flour, sugar, baking soda, baking powder, lemon zest and salt together.
- Add the frozen butter to the flour mixture and lightly mix it to coat the butter with flour.
- Add the milk mixture to the flour and mix until just combined
- Transfer the dough to a liberally floured counter, dust the top of the dough with flour and and knead together until it just starts to hold its shape.
- Roll the dough out into a 12 inch square, fold it into thirds like a letter, and then into thirds in the other direction. Transfer this smaller square into the freezer for 5 minutes.
- After chilling, roll the dough out into 12 inches again. place frozen berries on the dough and press down to press them slightly into the dough. Now roll the dough into a tube so the berries are trapped on the inside of the dough.
- Roll this log into a rectangle and cut into desired shape. place cut scones on a sheet tray with parchment paper.
- brush the tops of the scones with melted butter, and if desired dust the tops with sugar.
- Bake until the scones are golden brown, being sure to rotate the pan at least once during baking.
- let cool at room temperature for 10 minutes.