Make Ahead Blueberry Scones

Over time you'll see a lot of scone recipes here, of all different kinds and techniques.  I love sweet things in the morning, and what Mama likes, Mama makes.  Today I had blueberries in the fridge, and I know they will be out of season soon, so blueberries it is.  The recipe came from Cook's Illustrated issue number eighty-seven.  This is a good "make-ahead" recipe because after they are shaped and ready to bake, you can freeze them to take out and bake any morning you like.  I've done it many times.  This recipe is a bit more involved than most, but so worth it.  They are very delicious.  I've tried using this same recipe, but without the frozen butter and folding dough steps (more like most other scone recipes) and they came out unrecognizable to these.  Cook's Illustrated got it just right.

Blueberry Scones


2 sticks of butter, frozen
1 1/2 cups blueberries
1/2 cup milk
1/2 cup sour cream
2 cups flour, plus additional for work surface
1/2 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
zest from 1/2 lemon


Adjust oven rack to middle position.  Preheat oven to 425 degrees.  Score and remove half of wrapper from each stick of frozen butter.  Grate frozen butter only down to the wrapper on both sticks.  A regular box cheese grater works great.   Immediately put grated butter back into the freezer.  Melt 2 tablespoons of the remaining butter, and save the remaining 6 for another use.


In a small bowl, whisk together the milk and sour cream.  Refrigerate until needed.  In a large bowl, mix together the flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest.  Add frozen butter and toss with fingers.


Add milk mixture and stir in until just combined.  Turn out onto a liberally floured surface and knead 6-8 times, adding flour as needed to prevent sticking (I use quite a bit).  Make sure your surface has plenty of flour on it, then pat or roll dough into a 12 inch square.

Fold in thirds like a letter, then fold that into thirds.  It will look like the photo below.

Transfer dough to a plate lightly dusted with flour and place in freezer 5 minutes (I only do this when it's hot out).
Transfer dough to a floured surface and roll into a 12 inch square again, then sprinkle blueberries evenly over the surface and press down on them with your hand.

Roll this up jelly-roll style, forming a tight log.  Press log into a 12x4 inch rectangle.  Using a sharp flour knife, cut like so.

Place scones on a cookie sheet, brush with melted butter, sprinkle with sugar and bake 18-25 minutes until tops and bottoms are golden brown.  Let cool 10 minutes and enjoy!
If you're baking frozen scones, heat oven to 375 degrees and bake 25-30 minutes.