Blueberry Scones
This ultra-buttery, tender, flaky with a hint of tanginess, will leave you wanting more!
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!
Tried this recipe?Let us know how it was!