epicurious4.8
Blueberry Scones
These blueberry scones are extra tall and flaky when you start with grated frozen butter. See our best blueberry scone recipe for your next brunch.
👥 8 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 30 min👤 Rebecca Firkser📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●grater
- ●whisk
- ●baking sheet
- ●knife
- ●oven
📝 Preparation Steps
1
Grate ½ cup (1 stick) plus 2 Tbsp. frozen unsalted butter on the large holes of a box grater. Transfer butter to a small bowl, cover, and freeze until ready to use, at least ⏱️ 15 minutes and up to ⏱️ 12 hours.
2
Meanwhile, whisk 1 large egg and ¾ cup plus 2 Tbsp. chilled heavy cream in another small bowl until very smooth; chill until ready to use.
large egg1(140 g) fresh blueberries1 cup
3
Rub ½ cup (100 g) granulated sugar and 2 Tbsp. finely grated lemon zest or other citrus zest (such as grapefruit, orange, or lime) together with your fingers in a large bowl until mixture is fragrant and sugar starts to look moist, about ⏱️ 1 minute. Add 3 cups plus 2 Tbsp. (390 g) all-purpose flour, 1 Tbsp. plus 1½ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix with a fork to combine. Add butter and toss to coat and evenly distribute. Add egg mixture and mix with fork until just combined with a few bits of dry flour remaining. Add 1 cup (140 g) fresh blueberries. Using your hands, knead in bowl just until a shaggy dough comes togethe (don’t worry if some blueberries are crushed).
. finely grated lemon zest or other citrus zest (such as grapefruit, orange, or lime)2 Tbsp(140 g) fresh blueberries1 cup. plus 1½ tsp. baking powder1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge egg1
4
Turn out dough onto a lightly floured surface, gather together, and knead gently a couple times until a rough but cohesive dough forms (it will still be slightly crumbly in places but should not fall apart). Using a bench scraper or knife, cut dough in half. Stack halves on top of each other, then press down on dough and shape into a 7" disk about 1½" thick. Cut disk in half, then cut each half into 4 equal wedges. Transfer scones to a parchment-lined baking sheet, spacing evenly apart. Freeze until firm, about ⏱️ 30 minutes. (If a baking sheet won’t fit in your freezer, freeze scones on a plate, then transfer to baking sheet to bake.)
5
Place a rack in middle of oven; preheat to 375°. Brush scones with cream and sprinkle with demerara, raw sugar, or granulated sugar.
(140 g) fresh blueberries1 cupDemerara, raw sugar, or granulated sugar (for sprinkling)
6
Bake scones until puffed and tops are golden brown, 30–⏱️ 35 minutes. Let cool on baking sheet at least ⏱️ 10 minutes before serving. Do ahead: Scones can be baked 2 days ahead. Let cool completely, then store airtight at room temperature. Reheat in a 350° oven until warmed through, about ⏱️ 5 minutes, if desired.
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