From the Kitchen of The
www.thepearlofsenecalake.com
Blueberry Scones
Return to Scone Index Page
Return to Food and Recipes Page
Return to Home Page
This is a real favorite blueberry scone
that is devoured by our guests. I also make it
with strawberries. I buy the fruit in season and freeze it to
use all year. It originally
came from the July/Aug 2007 issue of Cooks Illustrated. They call for freezing the butter
first, and grating it. Using the
blender eliminates a few steps.
Place into blender and blend a few seconds
2
cups all purpose flour
½ cup sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp lemon zest
Add:
8 oz (1 stick) of very
cold butter, cut into
1” pieces. Pulse a few times leaving
chunks
of butter.
Whisk together:
½
cup milk
½
cup sour cream
Add the milk/sour cream mixture to blender
and blend till mixture forms a ball.
Do not over blend. (You do not want the heat of the blender to
warm the butter.)
Roll/Pat
the cough into approx 12” square. Fold
into thirds like a business letter. Place on
plate
or bowl and freeze about 5 min.
Roll again into 12" square.
Sprinkle with
1 ½ cup blueberries
(or strawberries etc.)
Roll
up into a tight log. Cut dough at angle to make triangles. Place on parchment paper or
Silpat on baking
sheet.
Brush with melted butter and Sprinkle with
sugar. I refrigerate it
until ready to bake.
Bake at 425 deg for 18-25 min. Cool,
Enjoy.