From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, New York


Blueberry Scones


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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 for a few seconds:

2 cups all purpose flour

cup sugar

2 tsp baking powder

tsp baking soda

tsp salt

1 tsp lemon zest


8 oz (1 stick) of very cold butter, cut into 1 pieces. Pulse a few times leaving

chunks of butter.


Whisk together:

cup milk

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 dough 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 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.