With Special Guest Baker, My Husband.
*Note: These are American style scones, not British scones.
I do most of the baking in our house, but there is one item that my husband is a master at: Blueberry Scones. If there is a day that requires my husband to make a special breakfast, for instance my birthday, or Mother’s Day, he makes these delicious scones. Since today is Mother’s Day, that is exactly what we had.
The key to these flaky pastries is to keep the ingredients as cold as possible. We freeze a stick of butter and then grate it for even pieces. We also freeze the blueberries. Using a folding and rolling method helps to create layers of butter, which expand and make the scones flaky. A tablespoon of lemon zest in the scones perfectly compliments the blueberries.
The scones can be cooked the same day they are made, but we usually prepare them after dinner and put them in the fridge overnight. Then in the morning, we brush them with butter and sprinkle with sugar and bake them so that we have fresh baked scones for our breakfast. You can use frozen blueberries from a bag, but I like the bigger fresh ones.
It has happened a couple of time where we thought the scones looked well browned and baked but some of the bigger ones were under baked inside. To avoid this you can take the internal temperature of the scone with an instant read thermometer. The scone should be around 210F/98C when fully baked.
Blueberry SconesThese rich and flaky blueberry scones are a perfect way to make breakfast special. You can prepare them the night before and bake in the morning.
- Line baking sheet with parchment paper or silicone mat.
- Grate butter using the large holes of a box grater and place back in the freezer until needed.
- Whisk milk and yogurt together in a small bowl or measuring cup and place in the fridge until needed.
- Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium bowl.
- Add frozen butter and toss with fork or fingers until butter is thoroughly coated.
- Add milk mixture to flour mixture and fold with rubber spatula until just combined.
- Dust surface of dough with flour and with floured hands, knead dough 6-8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
- Roll dough into an approximate 12-inch/30 cm square.
- Fold into thirds like a business letter, using a bench scraper to help.
- Lift short ends of dough and fold into thirds to form an approximate 4-inch square.
- Transfer dough to a plate that has been lightly dusted with flour and chill in freezer for 5 minutes.
- Transfer dough to floured counter and roll into an approximate 12-inch square once more.
- Sprinkle blueberries evenly over the top of the dough, then press down into the dough.
- Roll the dough into a cylinder, using a bench scraper to help. Form into a tight log.
- Put dough seam side down and press into a 12×4 inch rectangle.
- Using a sharp, floured knife, cut rectangle into 4 equal pieces. Then cut each piece diagonally to form 2 triangles.
- Transfer to prepared baking sheet. Let rest in fridge while you preheat the oven or overnight.
- Preheat the oven to 425F/218C
- Before baking, brush scones with melted butter and sprinkle with remaining 1 Tbs sugar.
- Bake until tops are golden brown and internal temperature is 210F/98C, about 18-25 minutes.
- Transfer to wire rack and let cool for at least 10 minutes before serving.
Whisk together milk and yogurt. Keep chilled in fridge until ready to use.
Grate butter using the large holes of a box grater. Keep in freezer until ready to use.
Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium bowl.
Add butter to flour mixture.
Mix until butter is well coated with flour.
Add milk mixture to flour mixture and gently fold with rubber spatula until combined.
Turn dough onto counter and knead 6-8 times form a rough, shaggy ball.
Roll dough to an approximate 12-inch/30 cm square. Can you see all the pieces of butter in there? That’s exactly what you want.
Fold into thirds like a business letter.
Fold again into thirds toward the centre to form an approximate 4-inch/10 cm square.
After dough has chilled in the freezer for 5 minutes, roll again into an approximate 12-inch/30 cm square. Spread frozen blueberries over the surface and gently press them into the dough.
With the help of a bench scraper, roll the dough into a tight log.
Press into a 12×4 inch/30×10 cm rectangle. Cut into 4 equal pieces length-wise, then cut each piece diagonally into 2 triangles for 8 pieces total. I just noticed my husband didn’t put the dough seam side down. Not a big deal, but you will be able to see the seam a bit in the finished scone.
Before putting into the oven, brush each scone with melted butter….
Then sprinkle with remaining 1 Tbsp sugar.
Bake until golden brown on top and internal temperature reaches 210F/98C.
Let cool on rack 10 minutes before serving. These are amazing served warm!