Do you have guests you need to feed? I used to struggle with whipping up something quick, easy and delicious when we would have overnight guests or early morning visitors. I too often would resort to my instincts (pancakes, waffles or something in that realm) but would quickly get overwhelmed at the thought of needing to add bacon, eggs and such.
My sad attempts to make quick runs to the store to grab the “prettiest”container of breakfast muffins would typically end in either forgetting my wallet or dropping the container. I’d then try to make it home (without anyone noticing me gone) and attempt to assemble the now disheveled scraggly muffins on a plate.
I’ve learned one important thing from my cooking history: When your guests don’t ask you if you made your dish…you know you need help.
I am here to rescue you! Here is your perfect “go-to” recipe for entertaining those tired guests. These are literally The BEST Blueberry Scones I have ever had.. I’ve adapted my recipe from Tyler Florence and Paula Deen (two of my favorite chefs)
Don’t waste your money on a container breakfast…Come cook with me!!
What a fun day cooking! I’ll see you later!
Printable recipe below!
The Guiding Spoon
The Best Blueberry Scones
Adapted From: Tyler Florence and Paula Deen
- 2 1/2 cups of all-purpose unbleached white flour
- 3 tbsp of sugar
- 5 tbsp of cold unsalted butter
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup heavy cream + extra for brushing
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup blueberries
- a few pinches of course vanilla sugar (for topping)
- juice from 1 lemon
- grated peel from lemon
- 1 cup of powdered sugar
- 1 tbsp cold butter
Recipe notes & tips:
- These scones are moist and flavorful (thanks sour cream!)
- You can substitute blueberries with any chopped fresh fruit.
- You can add your favorite nut (finely chopped)
- Drizzle the glaze while the scones are on baking sheet, let them dry and transfer them to a serving plate.
- Sift all dry ingredients together in a large bowl. Add the cold butter and mix until the mixture looks crumbly (you can use a food processor or two forks). Create a well in the middle and set aside.
- In a small bowl combine cream and vanilla extract.
- Pour the cream mixture and sour cream into the well.
- Fold ingredients with a silicone or wooden spoon until just combined (do not over mix).
- Add blueberries and gently fold into mixture.
- Using your hands, combine the mixture together in the bowl and shape into a ball.
- Flour your work surface and add your dough.
- Gently flatten and shape the dough to a rectangle shape, about 1 inch thick (Don’t force the shape because you will bust the berries…focus on the width!)
- Using a pastry cutter or knife, cut your rectangle in half and then into small triangles (see step-by-step pictures in my recipe)
- Once cut, brush the tops with cream and sprinkle with a course sugar (only if you have the sugar)
- Preheat oven to 400 degrees and line a baking tray with parchment paper. Place your scones about 1-2 inches apart and bake 15-20 mins or until golden.
- For lemon glaze, combine butter, lemon juice, powdered sugar and mix over low heat (or pop in microwave for 30 seconds!)
- Let scones completely cool before drizzling with lemon glaze!