A year ago I never thought I would be making scones. Then I saw a few blog posts on scones and decided to give them a try. Since then I have made both savory scones and sweet ones, like these blueberry scones I found at Annie’s Eats. These were truly amazing especially considering the circumstances under which they were made. I studied abroad this summer in Denmark so I spent the past 6 weeks in a dorm. My room had a kitchenette with no oven which was definitely a killer for a girl who loves to bake. However, we did have a common room that had an oven. Unfortunately, the common room was closed for 5 out of 6 weeks of our stay. My friend Chris and I had been planning to make scones since Day 1 so when we found out it was open the last week we were there we wasted no time getting into the kitchen. We were also really lucky to get blueberries that were flown in from Iceland by one of Chris’ friends. I had quite the time using makeshift baking supplies and trying to figure out the conversions for the recipe since we weren’t using U.S. measuring cups so I will spare you what I went through and give you the U.S. measurements and directions from Annie’s Eats because her directions were perfect when I made it. Enjoy these scones because they were truly amazing!
- 8 tablespoons unsalted butter frozen
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups gluten free flour blend
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1 1/2 cups fresh blueberries
- 2 tablespoons unsalted butter melted
- 1 teaspoon turbinado sugar
- Preheat oven to 425F.
- Grate the frozen butter with a box grater.
- Whisk together the milk and sour cream in a medium bowl. Set aside.
- Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine.
- Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
- Add the milk mixture to the dry ingredients and fold with a spatula just until combined.
- Carefully mix in the blueberries, trying to ensure they do not break. If a few break, that's okay.
- Transfer the dough to a generously floured work surface. Knead the dough into a ball.
- Roll the dough into a circle, 1-inch high.
- Using a sharp, floured knife, cut the dough circle into 8 equal triangles.
- Transfer to a parchment lined baking sheet. Brush the tops of the scones with melted butter and sprinkle lightly with sugar.
- Bake at 425F until the tops and bottoms are golden brown, 18-22 minutes.
- Transfer to a wire rack and let cool at least 10 minutes before serving.