Blueberry Scones

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.8
  • Total Fat: 16.6 g
  • Cholesterol: 44.8 mg
  • Sodium: 324.8 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Blueberry Scones calories by ingredient
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Worth every delicious mouthfull! Worth every delicious mouthfull!
Number of Servings: 8


    10 T unsalted butter, frozen
    1.5 C fresh blueberries
    0.5 C lactaid, fat free milk
    0.5 C fat free sour cream
    2 C unbleached, all-purpose flour
    0.5 C sugar
    2 t baking powder
    0.25 t baking soda
    0.5 t table salt
    1 t grated lemon zest


1. Adjust oven rack to middle & heat oven to 425 degrees. Place blueberries in freezer until needed. Melt 2 T of butter & set aside. Grate 8 T of frozen unsalted butter using large holes of box grater.
2. Whisk together milk & sour cream in medium bowl; refrigerate until needed. Whisk flour, sugar, baking powder, baking soda, salt & lemon zest in medium bowl. Add frozen butter to flour mixture & mix until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6-8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough & fold into thirds again to form approx 4" square. Transfer dough to plate lightly dusted with flour & chill in freezer 5 minutes.
5. Transfer dough to floured work surface & roll into approx 12" square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down & press log into 12" by 4" rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles & transfer to parchment-lined baking sheet.
6. Brush tops with melted butter & sprinkle with remaining T of sugar. Bake until tops & bottoms are golden brown, 18-25 minutes. Transfer to wire rack & let cool 10 minutes before servings--
if you can wait!
To make ahead: After placing the scones on the baking sheet, either refrigerate overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees & follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6 & extend cooking time to 25-30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSMINN.

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