This ultra-buttery, tender, flaky with a hint of tanginess scone, will leave you craving for more! Have them for Brunch, breakfast, snack or for a little tea party! Anytime of the day is great time to have these berry treats!
I love me some scones! What I love about them most of all is how versatile they are. They can be made in so many different ways with so many different ingredients. The best part of these is that you can also eat them any time of the day!
Scones are delicious baked goods and originally made with wheat or oatmeal and baking powder as a leavening agent. While I am sure there are lots of scone recipes made with those ingredients, I like baking them with good ole regular all-purpose flour. I will quickly mention here that buying good quality flour will help make these scones so much better, fluffier and airier. If there is ever a time that you can buy better quality ingredients, this is the time!
Flour
For this recipe, I used flour that was on sale because I made them for an event that I went to. I made 80 mini-individual scones. I was on a budget and needed to be careful with how much I was spending, BUT normally I like to use King Arthur All Purpose Flour or Bob’s Red Mill All Purpose Flour. Trust me when I say flour makes a difference!
Kitchen Aid
I have a Kitchen Aid Mixer. These are amazing and a great tool for things like this. If it’s in your budget, I recommend getting one. It is a life safer for so many different uses. If you don’t have one of these an electric hand mixer will help or just use your hands.
Butter
Let’s talk butter for a minute! Salted or unsalted butter? That is the question! Ok this is me Keeping it, Lucy! 😉 I really like using salted butter in all my baked goods and I am going to tell you why. Any salt added to any baked goods, especially a sweet baked good, is going to develop that sweet and savory taste. Trust me when I tell you a little added salt in the salted butter will help enhance the flavors in this scone recipe and go a long way! I recently had this conversation of the debate of salted vs unsalted butter with my really good friend Tracy, and she agrees! Salted butter is the way to go! So I am not alone in this debate! LOL! Don’t judge us! We love food! 🙂
But I will also mention, that if you’re watching your salt intake, and if that is important to you, then by all means, use unsalted butter!
Tip for butter in this recipe...
Freeze the stick of butter. I will explain what you’re going to do with the butter in just a few, but freeze the butter. If you can freeze it overnight great, if not then freeze the butter for a good 20-30 minutes before using.
Sour Cream or Greek Yogurt
For this recipe, you can use either sour cream or Greek yogurt. Here is the honest truth…Greek yogurt is a lot fluffier and has more of a moisture content whereas sour cream is creamier and thicker. Which one is better? Greek yogurt for sure. For this recipe I used sour cream because, again, I was on a budget and sour cream was on sale, but it made a huge difference in the density of this scone! So, if your budget allows splurge on the plain Greek yogurt! 😉 They will come out airier and fluffier!
Instructions
Preheat oven to 400℉.
Place all dry ingredients listed below into your bowl and using the paddle attachment mix well.
Using a cheese grater, take the frozen stick of butter and grate it onto a plate just like you would cheese. Don’t take the butter out of the freezer until right before you grate it because then it will be harder to work with. Try to grate it quickly because the butter will start to melt in your warm hand as you’re grating.
The grating process of the butter will allow for this recipe to be filled with hundreds of mini pockets of butter throughout the dough creating a puffier scone once it hits the oven. Every bite of these scones will be filled with buttery goodness and a flaky crust!
Once you have grated the butter, add it to the bowl of dry ingredients. Using the paddle attachment again, mix for a few seconds until all the butter in incorporated into the flour mixture.
Mix sour cream or yogurt with one egg in a small bowl and add to flour mixture. Mix until it starts to become a dough like consistency.
Add blueberries and mix again for just a few seconds until berries are incorporated into the dough. It’s ok if a few blueberries burst!
Place dough onto a well-floured surface and knead with your hands until dough can form into a ball shape and become non sticky.
Shape dough into a ball and using a rolling pin flatten out dough until it’s about 1-1 ½ inches thick into a round shape. Now, like a pizza pie, you’re going to cut into 8 triangles.
Once done place all pieces onto a sheet pan prepared with a sheet of parchment paper. If you don’t have parchment paper, then greasing your sheet pan with butter will work fine too. You can also go ahead and sprinkle turbinado sugar or regular sugar on all the scone pieces. This will add a bit of a crunchy topping and a little added sweetness if you desire to do so.
Bake in oven for 15-20 minutes. Ovens vary so use your judgement. I like to keep them in there until they become a golden brown. If you want a lighter look then take them out after 15 minutes.
Let cool for a few minutes and serve warm with butter, jam or both.
These to tend to get stale the day after, but no worries. Place them in your toaster for a few minutes and they are good as new!
Hope you enjoy these scones as much as I do! Let me know what you think in the comments below!!
Bom apetite! 😉
Blueberry Scones
Equipment
- 1 sheet pan
- 1 Parchment paper
- 1 kitchen aid mixer
Ingredients
- 2 cups of all purpose flour sifted
- ⅓ cup of sugar
- ¼ tsp baking soda
- 1 tsp of baking powder
- ½ tsp of salt
- 1 stick of salted butter 8 tbsp, frozen
- 1 large egg
- ½ cup of sour cream or greek yogurt
- ½ cup fresh or frozen blueberries
- ¼ cup of Turbinado sugar for sprinkling
Instructions
- Preheat oven to 400℉.
- Line a sheet pan with parchment paper.
- In a mixing bowl, dump all dry ingredients and mix well.
- Take frozen butter and using a cheese grater, grate all the butter into a bowl.
- In a separate bowl, mix sour cream or yogurt with 1 egg.
- Add egg mixture and butter into a bowl with dry ingredients.
- Mixture will quickly become chunky and dough-like.
- Fold in blueberries carefully. It’s ok if some blueberries burst.
- Take mixture onto a well floured surface and carefully knead the dough until it is all mixed well together.
- Make dough into a ball and using a rolling pin, carefully flatten dough into a round shape about 1-1 ½ inch thick.
- Cut into 8 triangles and place on a sheet pan leaving room between each piece.
- You can sprinkle each piece with some turbinado sugar or regular granulated sugar.
- Bake in the oven for 15-18 minutes.
- When done, let cool off a bit. Serve warm or at room temperature.
- Serve with coffee, tea or a mimosa.
- Serve with butter, jelly or jam.
- Bom appetite! Enjoy these yummy scones!
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