Scones, one of my favorite foods. These particular scones have a story behind them; you see, I have very specific dreams about food (for example these). I dreamt that my sister made some blueberry scones from a King Arthur Flour recipe. They had a crumb topping, and had big gooey pockets of blueberries. As you can imagine, after such a vivid and specific dream I had to recreate them! And I hit the jackpot. Unfortunately, I didn’t find any such recipe like the one from my dream on King Arthur. So I made ones similar to these only using the original Cooks Illustrated recipe for blueberry scones and adding a light crumb topping. These are quite a bit lighter than my dark chocolate strawberry scones, which is only fitting for spring.
These are a moist buttermilk scones with a bit of lemon zest, rolled like a jelly roll around blueberries and topped with a crumb topping. By the time they’re done baking, the blueberries are really juicy and the scones are stuffed full of them. They are lightly fragranced with lemon, and the crumb topping is a very nice texture contrast to the blueberries. Now, that’s what I call a dream come true;)
Note: for a picture tutorial, visit my chocolate strawberry scones post.
Adapted from Cooks Illustrated
8 tbsp. (1 stick) unsalted butter, frozen
1 1/2 cups fresh or frozen blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups (10 oz) all-purpose flour, plus more for dusting work surface
1/2 cup (2.5 oz) sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp finely grated lemon zest
1 tbsp butter, melted
1 tbsp butter, melted
2 tbsp all-purpose flour
2 tbsp sugar
Preheat oven to 425F. Grate frozen butter on the holes of a large box grater. If using fresh blueberries, place
in freezer until needed.
Whisk together milk and sour cream in a medium bowl; refrigerate until needed. Combine flour, baking powder, baking soda, salt in a medium mixing bowl. In small bowl, combine sugar and lemon zest and rub zest into sugar until it is moistened. Whisk into flour mixture. Add grated butter to flour mixture and combine.
Add milk mixture; fold with a spatula just until combined. Turn dough out unto floured surface and knead 6-8 times. Roll into a 12-inch square.
Fold dough into thirds like a business letter; lift short ends of dough and fold into thirds again to form a square.
Transfer dough to floured plate and freeze for 5 minutes.
Meanwhile, combine all crumb topping ingredients in a bowl and set aside.
Roll out again into a 12″ square; scatter berries over dough and press down lightly.
Roll dough into cylinder, pressing to form a tight log. Arrange log seam side down and pat into a 12 by 4-inch rectangle. Cut rectangle crosswise into 4 equal pieces.
Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet lined with parchment paper. Brush with melted butter; top with crumb topping.
Bake scones 15-18 minutes or until set; the exterior will be firm, golden, and slightly springy to the touch. Cool scones 1 minute on sheets, then transfer to cooling rack and cool at least 10 minutes before serving.
Yield: 8 scones