Flaky Blueberry Scones

Adapted from Cook’s Illustrated
Makes 8 scones

Being of Scottish ancestry, I love scones (pronounced skäns in Scotland).  However, many of them I have made over the years have been disappointing.  Some have been too dry.  Some just lumps.  Then I stumbled onto this recipe.


Flaky and tender.  These scones just melt in your mouth.  The blueberry taste comes right through and it is hard to stop at eating just one of these scones.  Simply put, this is the best scone I have ever eaten.

Recipe follows.


2 cups  all purpose flour (10 oz)
½ cup   sugar (3.5 oz)
2 tsp    baking powder
¼ tsp    baking soda
1 tsp    kosher salt
1 tsp    lemon zest
½ cup   whole milk
½ cup   sour cream
16 Tbs  unsalted butter frozen (two sticks or 8 oz)*
1-1/2 cup fresh or frozen blueberries (I use frozen blueberries)
Melted butter and sugar for tops


  1. Preheat oven to 425 degrees F.
  2. Mix dry ingredients (flour, baking powder, baking soda, and lemon zest) in medium bowl.
  3. Mix whole milk and sour cream together in another bowl and set aside.
  4. *Take butter out of freezer and score around the middle and take off the paper from one end.  Grate the frozen butter down to the paper on both sticks.  This will give you  8 tablespoons (4 oz) of grated frozen butter.  Put the frozen, grated butter back in the freezer until you are ready to use it.
  5. Melt two tablespoons of the left over butter.  Set aside for latter.  Put the remaining six tablespoons of butter back in the refrigerator for some other use.
  6. Take the frozen, grated butter out of the freezer and fold into dry ingredients.
  7. Add wet ingredients to dry and mix until just combined.
  8. Add lots of flour to the bench and turn out shaggy mess onto bench.
  9. Knead dough 6 or 7 times to bring together — it will be sticky.
  10. Flour top of dough and roll out to a 12”x12” square.
  11. Letter fold and then fold in 1/3s to get a square — NOTE:  Because the dough is sticky, use a bench scraper to fold the dough.  Using you hands my cause the butter to melt!
  12. Flour the square it on a plate.
  13. Place the plate and dough in the freezer for about five minutes.
  14. Take dough from freezer and roll out to 12”x12” square.
  15. Spread blueberries over dough and press in.
  16. Roll the dough and blueberries up to form a log.
  17. Flatten the log to about 4 inches wide.
  18. Cut the log into four pieces and cut each piece diagonally to for triangles.
  19. Brush melted butter over the tops and sprinkle with sugar.
  20. Bake at 425 degrees F for about 18 to 25 minutes.  Check at 18 minutes to make sure they are browning on top and bottom equally.
  21. Cool for 10 minutes and eat!


3 Responses to “Flaky Blueberry Scones”

  1. 1 Jamie July 4, 2009 at 9:44 pm

    I just have to say WOW!

    I have eaten scones for many years and only once, until now, have I ever had a perfect, flaky pastry like this one.

    The best scone I ever had was a simple cardamon scone – perfumey, fragrant, flaky … served with some fresh peach compote. YUM!

    I just made a batch of these, reserving 1/2 the recipe (already prepared & cut) in the refrigerator – I am hoping they will be sumptuous tomorrow morning! 🙂

    Anyway, really fantastic recipe! My girlfriend said that she now knows what I’ve been ranting about all these years and she will never eat another scone (except these). Ya, I’m a little obsessive (like when I “discovered” the perfect potato pancake recipe).


    • 2 muirfood July 8, 2009 at 9:09 pm

      Jamie: Glad you liked them. They are my favorite scones, too. If you don’t mind, could you please send me the potato pancake recipe? My e-mail is bmuir1616@gmail.com. Thanks,


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