Buttery, moist, and tender Blueberry Scones are the perfect pastry for Sunday brunch!
Recipe byMelanie Dueck
For the Scones
1/2cupmilk (1% or higher)
1/2cupsour cream (full fat)
1/2cup(1 stick) frozen butter, grated
1 1/2cupfresh blueberries (or frozen- do NOT thaw, use straight from the freezer)
Coarse sugar (optional)
For the Glaze:
2-4tablespoonscream, half-and-half, or milk
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).