↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
8 tablespoon unsalted butter.
Grate on the large hole of grater, 8 tablespoon unsalted butter and freeze grated butter until hard.
(partially freeze the stick of butter and it will grate easily)
1 1/2 cups fresh blueberries (freeze blueberries)
2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup whole milk
1/2 cup sour cream
.Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking
Work quickly so the butter does not melt.
.Roll the dough into a 12-inch square.
Fold the dough into thirds like a business letter. Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
Return the dough to the floured work surface and roll into an approximately 12-inch square again.
Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.
Roll the dough up to form a tight log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal pieces.. Cut each piece diagonally to form 2 triangles.
(Should have 8 triangle pieces.)
Transfer to a parchment lined baking sheet.
Brush tops with butter and sprinkle with sugar.
On center rack. Bake in oven preheated 425 for 18-25 minutes until golden brown. Check after 18 minutes.
Let cool at least 10 minutes.
When we lived in Australia, I learned to like scones. I had these at a devonshire tea shop. Usually, all they had was scones with strawberries or jam and cream but these were special and I hope they turn out for you as good as they really taste.
view more member recipes
Blueberry Scones (Australia)
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
8 tablespoon unsalted butter.
Grate on the large hole of grater, 8 tablespoon unsalted butter and freeze grated butter until hard.
(partially freeze the stick of butter and it will grate easily)
1 1/2 cups fresh blueberries (freeze blueberries)
2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 cup whole milk
1/2 cup sour cream
.Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking
Work quickly so the butter does not melt.
.Roll the dough into a 12-inch square.
Fold the dough into thirds like a business letter. Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
Return the dough to the floured work surface and roll into an approximately 12-inch square again.
Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.
Roll the dough up to form a tight log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal pieces.. Cut each piece diagonally to form 2 triangles.
(Should have 8 triangle pieces.)
Transfer to a parchment lined baking sheet.
Brush tops with butter and sprinkle with sugar.
On center rack. Bake in oven preheated 425 for 18-25 minutes until golden brown. Check after 18 minutes.
Let cool at least 10 minutes.
When we lived in Australia, I learned to like scones. I had these at a devonshire tea shop. Usually, all they had was scones with strawberries or jam and cream but these were special and I hope they turn out for you as good as they really taste.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Blueberry-pecan French Toast With Blueberry Syrup
by sgre52160
1 (24 inch) baguette 6 large eggs 3 cups whole milk 1/2 tsp grated nutmeg 1 tsp vanilla 1 cup packed brown sugar and pecans 1/4 cup plus 1 tsp unsalted butter 1/4 tsp salt 2 cups blueberries
by sgre52160
1 (24 inch) baguette 6 large eggs 3 cups whole milk 1/2 tsp grated nutmeg 1 tsp vanilla 1 cup packed brown sugar and pecans 1/4 cup plus 1 tsp unsalted butter 1/4 tsp salt 2 cups blueberries
Blueberry Gingerbread With Hot Spiced Blueberry Sauce
by sgre52160
1/2 cup shortening 1 cup sugar 1 egg 2 cups flour 1/2 tsp. ginger 1 tsp. cinnamon 1 cup sour milk or buttermilk 1 tsp. baking soda 3 tbsp molasses 1 cup blueberries, fresh or frozen
by sgre52160
1/2 cup shortening 1 cup sugar 1 egg 2 cups flour 1/2 tsp. ginger 1 tsp. cinnamon 1 cup sour milk or buttermilk 1 tsp. baking soda 3 tbsp molasses 1 cup blueberries, fresh or frozen
view more member recipes