Blueberry Scones
Prep time
Cook time
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Love these scones hot of the oven when the warm fruit juices burst in your mouth. These scream of summer. Recipe adapted from French Pastry School Recipe.
Serves: 12 scones
  • 2 Cups of Fresh Blueberries or Other Fruit, Washed and Thoroughly Dried
  • 3¼ cups of flour (560 g) (preferably pastry flour, but I used all purpose)
  • 1 pinch of salt (5 g)
  • ⅓ cups of sugar (90 g)
  • 3¾ teaspoons baking powder (22 g)
  • 10½ Tablespoons of Butter (150 g)
  • 2 teaspoons of vanilla extract
  • ⅔ cups of sour cream (125 g)
  • ⅔ cups of heavy cream (125 g)
  • 2 whole eggs (100 g)
  • 1 egg yolk (50 g)
  • 1 tablespoons of heavy cream (12.5 g)
  • pinch of salt
  • 2 Tablespoons of turbinado sugar
  1. Preheat oven to 375 degrees Fahrenheit on convection.
  2. Place the flour, salt, sugar, and baking powder in a mixing bowl and pulse a few times.
  3. Add the butter, sour cream, vanilla extract, heavy cream and eggs to sand the mixture together. Mix until the ingredients come together in a buttery crumb. You shouldn't see any large lumps of butter but try not to overmix as this will make the scones tough. The crumbs should come together when pressed between two fingers. This is different than many recipes which begin with a creaming of the butter and eggs and add the solids later. This recipe begins with a sanding instead of a creaming emulsion.
  4. Pour the mixture out onto a Silpat and gently fold in the blueberries or other fruit.
  5. Shape the dough into a long rectangle. Roll with a rolling pin to ¾ inch thickness and 4 to 5 inches height.
  6. Cut the scones into triangles that are roughly the same size. Try to tuck in the fruit into the dough as best you can to keep it from burning when cooking.
  7. Make an egg wash by mixing the egg yolk, the extra heavy cream, and a pinch of salt. Brush on top of each scone twice. Sprinkle with turbinado sugar.
  8. Bake at 375 degrees Fahrenheit convection for 15 to 20 minutes, until golden brown.
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