Blueberries and scones, what an incredible smell to fill the house with on a lazy morning. Sadly my parents blueberry plants had just hit full maturity when an ice storm wiped them out. So bummed, but thankfully we have a great produce stand we can get fresh berries from. Just not as cool as picking them from the bush yourself.
I love fresh blueberries in pastries. I know there are quite a few recipes that you could use dried blueberries in and make them year around but it’s not even close to the same as the juicy, fresh berries. So take advantage of them being in season and make up extra scones to freeze for later.
- 2 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Pinch nutmeg
- Zest of 1 lemon
- 6 Tbs. cold butter
- 1/4 cup sugar
- 1 cup fresh blueberries
- 1/2 cup sour cream
- 1/2 cup milk
- 1 egg yolk
- 1 tsp. lemon extract
- Preheat your oven to 400 degrees.
- In a large bowl, combine the dry ingredients with the lemon zest.
- Add the butter and cut into the dry ingredients with a pastry blender.
- Add blueberries to this mixture with a wooden spoon.
- In a smaller bowl, whisk together the milk, sour cream, egg yolk and lemon extract.
- When combined, add this mixture to the dry ingredients all at once and stir gently to soak up all the liquid.
- Knead the dough on a floured board four or five times, do not over knead.
- Pat the kneaded dough into an 8-inch circle and slice into 8 even wedges.
- Brush the top with milk and sprinkle sugar on top.
- Bake for 15 minutes or until lightly golden brown.
- Remove from oven and then brush with a glaze made from milk and confectioner’s sugar.
- For glaze, add one cup powdered sugar to a small bowl.
- Drop milk by the teaspoon full, stirring constantly to desired glaze consistency.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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