Brown Sugar Blueberry Scones


Yesterday was kind of a lazy Sunday, and I was feeling a little under the weather, but I hate going to bed without having done anything active. In these situations, baking is usually my go-to. Sure, it’s not quite the equivalent of going to the gym (well, really it’s pretty much the opposite), but whenever I’m in a funk, baking is sure to snap me out of it.

Not only did these scones allow me to do something productive with my night, but they were so much fun to make. In the past, I’ve shaped scones with a biscuit-cutter — there was no folding, rolling or slicing involved. Well, I’ve been converted to this new method. I wouldn’t even call it tedious, because you can tell as you’re going through the steps that the dough will rise up to become fluffy, flaky perfection.

I’ve adapted the recipe so that you can make these right now, without having to make a trip to the grocery store. I personally never have heavy cream laying around, which many scone recipes call for. Instead, I used a combination of almond milk (you can substitute dairy milk) and yogurt (you can substitute sour cream). See? So many options, the same great scone. Need another reason to get baking? They are already white and blue — top them with red strawberry jam for a Fourth of July breakfast!

Makes 8 scones


  • 8 tbsp. (1 stick) unsalted butter, frozen whole
  • 1½ cups (7½ oz.) fresh blueberries
  • ½ cup vanilla-flavored almond milk (you can substitute dairy milk if you prefer)
  • ½ cup non-fat vanilla yogurt
  • 2 cups all-purpose flour, plus more for adding as necessary and for dusting the work surface
  • ½ cup packed light brown sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 1/2 tsp. finely grated lemon zest
  • 1 squeeze lemon juice

Directions: Preheat the oven to 425 degrees F. Place a stick of butter and your blueberries in the freezer. Whisk together the milk and yogurt in a medium bowl and store in the refrigerator until needed.

  1. Combine the flour, brown sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl (I’m currently living mixing bowl-less in NYC, hence why I used a frying pan).  Stir to combine.brown-sugar-2
  2. Grate the frozen butter. Add the butter to the flour mixture and toss with fingers until mixed in. Small chunks of butter are ok.  (I used a mandolin and grated the butter directly into the mixture, but you can also use a box grater or a food processor).cut-butter
  3. Add the milk mixture and a squeeze of lemon juice to the dry ingredients and stir until just combined.
  4. Transfer the dough to a generously floured work surface.  (Tip: spray the surface with cooking spray before flouring the surface so that the flour sticks).
  5. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times. I had to add small amounts of flour multiple times before the ball would knead smoothly in my hands. If it’s sticking everywhere, add more flour — just add it in small additions so your dough doesn’t get too dry!
  6. Pat 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 or pan dusted with flour and chill in the freezer for 5 minutes.shaping-dough
  7. Return the dough to the floured work surface and pat into a 12-inch square again.  Sprinkle the blueberries evenly over the top, and gently press down so they are embedded in the dough surface.blueberry-dough
  8. Roll the dough up to form a tight log.  With the seam side down, press the log into a 12 by 4-inch rectangle (Disclaimer: I didn’t actually have a ruler for any of this. If you’re eyeballing, that’s totally fine).  Using a sharp knife, cut the rectangle into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.cut-dough
  9. Transfer to a parchment lined baking sheet (if you don’t have parchment paper, spray the cookie sheet. If you are baking them in a pan, butter and flour the pan).
  10. Bake until the tops and bottoms are golden brown, 18-25 minutes.  They will rise and puff up, so even when the tops start to brown, double-check to make sure the insides are cooked through. Cool for 10 minutes, then devour!

Recipe heavily adapted from The Nifty Foodie






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