Preparation Method for Delicious Blueberry Scones
Crank up your kitchen with these homemade blueberry scones that'll bring the coffee shop vibe right to your table! It's a cinch to make, especially if you're accustomed to whipping up biscuits. The secret is to avoid overworking the dough, or else you'll end up with a tough scone – ain't nobody got time for that!
Now let's debunk the myth that all scones are dry and bland. This recipe churns out a soft, almost flaky pastry that leaves store-bought scones eating their dust. Plus, they're fabulous when served warm with some melted butter or cooled down and drizzled with our easy citrus glaze for an eye-catching presentation. Sound too good to be true? Trust us, give it a spin!
Here's the lowdown on whatcha'll need:
Scones:- 1/3 cup granulated sugar- 1 Tbsp. grated lemon zest (from 2 lemons)- 2 cups all-purpose flour- 1 Tbsp. baking powder- 1/2 tsp. kosher salt- 1/2 cup unsalted butter, cut into 1/2-inch pieces- 1 cup fresh blueberries- 1/2 cup cold sour cream- 1/4 cup heavy whipping cream, plus more for brushing- Turbinado sugar
Citrus Glaze:- 1 cup powdered sugar- 2 Tbsp. fresh lemon or orange juice
Steps to scone success:
Step 1:Preheat the oven to 400°F with the rack in the top third position. In a large bowl, rub the granulated sugar and zest together with your fingertips until they're well combined and aromatic. Add the flour, baking powder, and salt; stir until combined.
Step 2:Cut the butter into the flour mixture using two forks (or your fingertips) until the mixture is crumbly, but there are still some pea-size butter pieces remaining. Toss the blueberries in the flour mixture to coat.
Step 3:Whisk together the sour cream and heavy cream in a small bowl until it's smooth; gently stir it into the flour mixture until a loose, crumbly dough forms.
Step 4:On a lightly floured work surface, turn out the dough and gently flatten it into a 12-inch round. Fold it in half, and repeat the process twice to help bring the dough together. Shape the dough into a 6-inch-diameter disk, about 1 inch thick.
Step 5:Using a knife, cut the disk into 6 wedges. Arrange the wedges about 1/2 inch apart on a rimmed baking sheet lined with parchment paper. Stick them in the freezer, uncovered, for 30 minutes.
Step 6:For the glaze, whisk together the powdered sugar and fresh lemon or orange juice until it's smooth.
Step 7:Lightly brush the tops of the dough wedges with more heavy cream; sprinkle with turbinado sugar.
Step 8:Bake the scones until they're golden brown and the edges are crisp, about 22 minutes. Let them cool on the baking sheet for 5 minutes. Drizzle cooled scones with the citrus glaze.
Tips from the Southern Living Kitchen:
- Just like with biscuits or pie dough, you'll want the butter (as well as the cream and sour cream) for this recipe to be cold. Pop the butter cubes in the freezer for 10 to 20 minutes before using if needed.
- Rubbing the zest into the sugar helps draw the essential oils out of the rind, ensuring that every bite is scented with fresh citrus flavor.
- If you can't find fresh blueberries, feel free to use frozen ones. There's no need to thaw them.
- For clean cuts when portioning, dip your knife or bench scraper in flour before slicing.
Key ingredients for blueberry scones:
- Granted, most of the ingredients for this recipe are baking basics you likely already have on hand:
- Granulated sugar
- Lemon zest
- All-purpose flour
- Baking powder
- Unsalted butter
- Blueberries
- Sour cream
- Heavy whipping cream
- Turbinado sugar
Baked and Unbaked Freezing:
You can freeze these scones both baked and unbaked.
- Store fresh scones in an airtight container for up to two days. Otherwise, keep them in the freezer for 3 to 6 months.
- For unbaked scones, leave them in the freezer on the tray until frozen solid; then transfer them to a zip-top freezer bag. Bake them from frozen, adding a few extra minutes to the baking time. Happy scone-making!
- These homemade blueberry scones, with their coffee shop vibe, are a breeze to make if you're familiar with biscuit-making.
- The secret to a soft, almost flaky blueberry scone lies in avoiding overworking the dough.
- With this recipe, you'll churn out a soft pastry that leaves store-bought scones in the dust, perfect for Easter recipes, Mother's Day, baby showers, or brunch.
- Serve the warm scones with melted butter for breakfast, or cool them down and drizzle with easy citrus glaze for an eye-catching presentation at a baby shower or brunch party.
- Following the steps from the large bowl mixing the sugar and zest, cutting the butter into the flour mixture, and gently stirring in the cream mixture, you'll form a loose, crumbly dough.
- Freeze the dough wedges for 30 minutes before baking, ensuring a crisp, golden brown edge.
- To freeze the scones, bake them first, then store them in an airtight container for up to two days or keep them in the freezer for 3 to 6 months, especially handy for special occasions like holidays and family gatherings.
