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–+ servings
blueberry scones on parchment paper with blueberries on the side

The Very Best Blueberry Scones

Source: donuts2crumpets
The Best Blueberry Scones recipe produces scones that are soft, tender, packed full of juicy blueberries and drizzled with icing so they melt in your mouth.
Servings: 8
Prep Time 30 minutes
Cook Time 18 minutes
5 from 10 votes

Ingredients
  

  • 1 egg, slightly beaten
  • 1/2 cup sour cream
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tsp baking soda
  • 2 cups AP flour
  • 1/2 cup sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 teaspoon cream of tartar
  • 1/4 tsp cinnamon
  • 1/2 cup very cold butter cut into small cubes
  • 1 cup blueberries

Glaze:

  • 1 cup powdered sugar, sifted
  • 1/4 cup milk
  • 1/2 tsp almond or vanilla extract

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mats and very lightly spray with non-stick cooking spray.
  • In a smaller bowl, whisk together the egg, sour cream, vanilla extract, almond extract and baking soda. Let it sit for a few minutes. It will get fluffy.
  • In a large bowl whisk together the flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
  • Use a pastry blender to cut in cold butter cubes, (or use frozen butter and just grate it in.)
  • Add in the sour cream mixture and fold together until just combined. The mixture will look dry and flaky, but you will find it will come together just perfectly.
  • Gently fold in the fresh blueberries.
  • Scrape the pile of dough out of the bowl on to a lightly floured surface and gently form in to a circle and pat it down till it’s about 1-1/2 inches thick.
  • Cut the round in to 8 even size wedges and place on the prepared baking sheet. Bake at 400 for 16-18 minutes or until they are golden brown.
  • Let sit on the baking sheet for five minutes while you mix the glaze.

For the glaze:

  • Mix together the powdered sugar, milk and extract.
  • Drizzle the glaze over the top of each warm scone.
  • Let cool and serve!

Notes

A few tips for this recipe:  
  • You want chunks of cold butter in your scone dough – you don’t want it to be smooth and well combined, so freeze your butter and grate it in to the dough when it’s time.  
  • Rinse your blueberries early and let them drain and dry as much as possible.  Fold them in to the dough slowly and gently so that you don’t mush them all up.  You want as many berries to stay in tact as you can manage so you get those juicy bursts when you bite in to them. 
  • You don’t want to over-handle this dough – just bring it together gently and pat it in to shape.  I use a pie server to get the wedges up off the surface and on to the baking pan.  It works great!