From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY

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.

Blueberry Scone Recipe

Place into blender and blend for 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

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 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 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.