Blueberry Scones

Blueberry Scones

These 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.
Servings: 8 yield(s)
Prep Time: 60 mins
Cook Time: 20 mins
Total Time: 80 mins
Ingredients
  • 8 tbsp (110 g) unsalted butter, frozen
  • 1 1/2 cup (355 ml) blueberries, frozen
  • 1/2 cup (118 ml) whole milk
  • 1/2 cup (118 ml) yogurt or sour cream
  • 1/2 cup (118 ml) plus one tbsp (15 ml) sugar, divided
  • 2 tsp (5 ml) baking powder
  • 1/4 tsp ( 1.25 ml) baking soda
  • 1/2 tsp (2.5 ml) salt
  • 1 tbsp (15 ml) lemon zest (from one lemon)
  • 256 g all-purpose flour (2 cups)
Instructions
  1. Line baking sheet with parchment paper or silicone mat.
  2. Grate butter using the large holes of a box grater and place back in the freezer until needed.
  3. Whisk milk and yogurt together in a small bowl or measuring cup and place in the fridge until needed.
  4. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium bowl.
  5. Add frozen butter and toss with fork or fingers until butter is thoroughly coated.
  6. Add milk mixture to flour mixture and fold with rubber spatula until just combined.
  7. 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.
  8. Roll dough into an approximate 12-inch/30 cm square.
  9. Fold into thirds like a business letter, using a bench scraper to help.
  10. Lift short ends of dough and fold into thirds to form an approximate 4-inch square.
  11. Transfer dough to a plate that has been lightly dusted with flour and chill in freezer for 5 minutes.
  12. Transfer dough to floured counter and roll into an approximate 12-inch square once more.
  13. Sprinkle blueberries evenly over the top of the dough, then press down into the dough.
  14. Roll the dough into a cylinder, using a bench scraper to help. Form into a tight log.
  15. Put dough seam side down and press into a 12×4 inch rectangle.
  16. Using a sharp, floured knife, cut rectangle into 4 equal pieces. Then cut each piece diagonally to form 2 triangles.
  17. Transfer to prepared baking sheet. Let rest in fridge while you preheat the oven or overnight.
  18. Preheat the oven to 425F/218C
  19. Before baking, brush scones with melted butter and sprinkle with remaining 1 Tbs sugar.
  20. Bake until tops are golden brown and internal temperature is 210F/98C, about 18-25 minutes.
  21. Transfer to wire rack and let cool for at least 10 minutes before serving.