Blueberry Scones

Forget buying dense, dry scones from a bakery. Once you've had these there is no going back. By far the best scones ever made. The secret to the fluffiness is in the frozen butter and how it is added.
Fresh out of the oven the scones are amazingly more like a super moist and flaky biscuit. The berries are bursting with juices.

*Brushing with cream and sugar is optional but adds a nice browning.

Blueberry Scones

Ingredients

1/2 cup/120g heavy cream, plus more for brushing*
1/2 cup/110g sour cream
2 cups/290g all-purpose flour, plus more for the work surface
1/3 cup/70g sugar, plus more for sprinkling*
1 tablespoon/12g baking powder
1 1/4 teaspoons/5g kosher salt
1 stick cold unsalted butter, frozen and grated, divided in half.
2 1/2 cups/300g fresh raspberries or blueberries, chopped strawberries, or blackberries (halved if large)
Flaky sea salt, to finish

Preparations

Preheat the oven to 425°F. Line a baking sheet with parchment paper. If using toaster oven preheat to 400°F , bake for 16 minutes.

In a small bowl, mix together the heavy cream and sour cream. In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt.
Freeze the butter and then grate on a large box grater, divide in half.

Using a food processor add the dry ingredients and half the frozen butter. Pulse about six times until the frozen butter is just invisible. Add the remaining frozen butter and quickly pulse 2-3 times. You should have visible small chunks of butter.
Dump the dry ingredients into a large bowl, add the berries and toss to coat. Using a spoon, stir in the sour cream mixture and then use your hands to gently knead a few times just until a shaggy dough comes together (try not to crush the berries, some will get crushed here, that’s okay).

Lightly flour your countertop and pat the dough into a rectangle about 6 × 9 inches, 2–1½ inches thick. Cut it in half lengthwise, then in half crosswise to make 4 pieces. Cut each piece in half on the diagonal so you’ve got 8 triangles. Place the scones on the lined baking sheet about 1 inch apart. For extra fluffy scones, refrigerate 20–30 minutes before baking. Freeze for longer term storage.

Brush a little cream on top of the scones and sprinkle with sugar(*optional). Bake until golden brown on the tops and bottoms, 25–30 minutes. If using a toaster oven preheat to 400°F , bake for 16 minutes.

Garnish with: softened butter.

DO AHEAD: The dough can be made ahead, then frozen. Scones can be baked a few hours ahead of serving but will lose their fluffiness. Recommend bake and serve immediately.

Adapted from Allison Roman recipe

Urban Cowgill January 2025