Yield: 8 scones
Prep Time: 20 minutes
Cook: 40 minutes
Please welcome the Melanie from the gorgeous blog Garnish and Glaze! She’s here to share this stunning Blueberry Scones recipe with you and will be sharing a new recipe every month. Please give her a warm welcome and don’t forget to check out her blog! -Tessa
January is more of a time for healthy and low-fat recipes since most have made the resolution to eat/be healthier… but moderation in all things! You are going to need a little treat every once in a while and if you’re having them sparingly you better make sure it’s amazing and worth it, right?! So I bring you Blueberry Scones… for breakfast or really any time of the day. I often find scones to be rather dry but these are still moist and tender.
Watch out!!! You’ll need self-control with these babies or just have others nearby to share them with because after eating one your taste buds will be screaming for a second. For real! I was planning on sending a few with my husband to school the next day to share with his friends but there were only three left at that point and… we were selfish and wanted them for ourselves. Better make a double batch next time!
What makes these scones so flaky, tender, and moist is the butter and sour cream. One trick I recently learned for cutting butter into flour is to first freeze it and then just grate it. It looks like cheese so if you’re looking to trick a family member just offer them a little piece. Haha! But seriously, it’s so much easier than cutting the butter into chunks which then gets all stuck in the pastry blender. Grated butter= clog-free pastry blender= happy cook.
After working the butter into pea size crumbles you then just drizzle in the milk/sour cream a little at a time between stirs. You want to be gentle and work the dough as little as possible. This ensures that you will have a tender crumb. Then you gently fold in the blueberries (feel free to use your hands) and then dump it out on a work surface to shape into a disc.
Anything cut into wedges like this is bound to be amazing (pie, pizza, scones…).
These do spread so you need to give them room on the pan. Plus it allows each scone to bake evenly throughout.
Taste: A-mazing!!! It’s got a perfectly sweetened buttery pastry filled with little bursts of sweet blueberries.
Texture: Tender and moist on the inside with a slightly crisp outside.
Ease: Pretty easy. Perfect for a fun weekend breakfast!
Appearance: Gorgeous, makes your mouth water.
Pros: Moist, fluffy, buttery, sweet, has glaze…
Would I make this again? I’ve made this recipe at least 5 times already so yeah.
Mmmm! That was a yummy bite. It took some mighty willpower to pause and take this picture. So irresistible!
If you’re looking for more treats with blueberries you’ve got to try these Lemon Blueberry Cupcakes.
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For the Scones
- 1/2 cup milk (1% or higher)
- 1/2 cup sour cream (full fat)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 cup (1 stick) frozen butter, grated
- 1 1/2 cup fresh blueberries (or frozen- do NOT thaw, use straight from the freezer)
- 1/2 tablespoon butter, melted
- Coarse sugar (optional)
For the Glaze
- 1 cup powdered sugar
- 2-4 tablespoons cream, half-and-half, or milk
- 1/4 teaspoon vanilla
For the Scones:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.
Mix milk and sour cream together in a small bowl and place in the fridge.
In a medium bowl, mix together the flour, 1/2 cup sugar, baking powder, salt, baking soda, and cinnamon. Add the grated frozen butter and mix in with a pastry cutter or two forks until the size of small peas. Drizzle the milk/sour cream in and stir until almost combined. Use a spatula to gently fold in the blueberries (take care not to break the blueberries or their color will bleed).
Sprinkle work surface lightly with flour and dump out dough. Form into a 9-10 inch disk. Cut the dough into 8 slices like a pizza. Place wedges of dough on prepared baking sheet, spacing them 2 inches apart. Brush the tops of dough with the melted butter and then sprinkle with coarse sugar.
Bake for 16-20 minutes until tops are lightly golden. Remove scones from pan and cool on a wire rack.
For the Glaze:
While the scones cool, make the glaze by mixing powdered sugar with vanilla and 2 tablespoons cream/milk. Add more cream/milk if needed to get the desired consistency. Drizzle glaze over the scones that you will be eating immediately but wait until the scones are cooled to glaze the rest (it will just look cleaner/prettier).
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