I grew up in a family where the word “scone” meant the sweet, buttery biscuit/cake hybrid that you see here. I also grew up in Utah where “scone” refers to a fried bread used for sweet and savory dishes, alike. (A la the Sconecutter restaurant chain.) My Scottish roots do not allow me to accept these as scones!
Personally my favorite types of scones are cinnamon sugar scones or even a dark chocolate chip. But you know David. He loves blueberry everything. (He even ate the “smurf scat” muffins, so there ya go.) So we have blueberry scones today!
(Hi everyone! David here. I really do love blueberries. Remember when Violet Beauregarde from Willy Wonka turned into a giant blueberry? My dream girl…) <<<——This is what you get when your husband asks you to get him a scone and you tell him to write your post while you’re up.
Anywho, these blueberry scones are made with sour cream (as proper Scottish scones are). You can make these without cream on top, but the cream helps give them the browned, delicious top. And turbinado sugar adds a little crunch! Blueberry scones can be served up with a bunch of different toppings! My favorite is just a simple drizzle of honey. But I give everyone the option of butter, honey, jam, or nutella. 🙂 Yes, nutella. So not a traditional topping for blueberry scones. Guess I’m not over my nutella cravings. Blueberry scones are beautiful in that you can serve them for breakfast, brunch, a snack, or dessert. (Hence, David eating two blueberry scones at the moment.)
I’m off to Boston in the morning for work! Thank heavens I missed snowmageddon by a week. You won’t hear from me tomorrow, but I will be back on Thursday and trust me . . . it’s gonna be good . . .
In the meantime, enjoy these blueberry scones!
wyldflour
8 scones
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 3/4 cups all-purpose flour
- 1 Tablespoon + 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup white granulated sugar (*see notes)
- 5 Tablespoons cold butter
- 1/2 cup fresh blueberries + extra for topping
- 1/4 cup sour cream
- 1/2 cup nonfat milk
- 1/4 cup heavy cream for topping
- 2 Tablespoons turbinado sugar for topping
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Mix flour, baking powder, salt, and sugar in a medium-sized mixing bowl.
- Cut up cold butter and cut into dry ingredients using a pastry blender, until pea-sized clumps are formed. If you don't have a pastry blender, use a food processor and pulse the butter and dry ingredients until pea-sized clumps form. Do NOT over mix.
- Stir in 1/2 cup fresh blueberries. (I rinse the blueberries right beforehand, so that the flour sort of sticks to them.)
- Whisk sour cream and milk together and pour over dry ingredients. Stir together until JUST incorporated. Use floured hands to press the dough together only as much as needed. Turn dough out onto floured surface.
- Press dough into a rectangular shape about 3/4 - 1 inch thick. Use a pizza cutter to cut rectangle in half from each side. (Into 4 smaller rectangles.) Then cut each rectangle diagonally to create 8 scones total.
- Press 3-4 blueberries into the top of each scone. Brush each scone with heavy cream and sprinkle turbinado sugar on top of each scone for a slight crunch.
- Place each scone on the baking sheet with at least an inch of space between. They will puff up quite a bit.
- Bake scones for 15-18 minutes. Remove from oven and let cool on pan.
- Top with butter, honey, and/or jam!
Notes
If you plan on serving the scones with honey or jam, use the 1/4 cup sugar. If you plan on serving them as is, or with butter only, add a little sweetness to the dough by adding 2 Tablespoons of sugar.
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