When it comes to cooking and baking, I’m sure we can all agree that homemade is better than store-bought. Better ingredients. Better texture. Better flavor.
So I’m always pleasantly surprised when a store-bought item — especially of the baked goods variety — exceeds my expectations. And the blueberry scones at Starbucks are a perfect example. Tender inside with a perfectly crunchy sugary coating, these scones are delicious — made even more impressive by the fact that most bakery scones would be better served as doorstops.
So when I decided to try my hand at replicating these scones at home, I figured I should take it up a notch or two. And with one simple extra step I can honestly say that these are THE scones you will want to make right now — and forever!
Taking a cue from a technique used for making puff pastry, a few folds of the dough resulted in the flakiest, most tender scones I’ve ever had. And since this recipe works just as beautifully with frozen blueberries (which I used here) as it does with fresh, you can have these beauties on your table any time!
Starbucks’ Blueberry Scones
adapted from Cook’s Illustrated
8 T. unsalted butter, grated on the large holes of a box grater and frozen
1 1/2 c. blueberries (if using fresh, place in freezer; if using frozen do not thaw)
1/2 c. whole milk
1/2 c. sour cream
2 c. flour
1/2 c. sugar
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 t. grated lemon zest
2 T. unsalted butter, melted
1 T. sugar
1. Pre-heat oven to 425 degrees F; line a baking sheet with parchment paper. Whisk milk and sour cream in a small bowl; refrigerate till ready to use. Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a bowl. Add grated butter and toss with fingers till well coated.
2. Fold in milk/sour cream mixture till combined. Transfer dough to a well-floured work surface and dust with more flour. Knead 6-8 times, adding flour as needed.
3. Roll or pat dough into a 12″ square. Fold into thirds as if you were folding a business letter. Fold the short ends of dough in likewise, so that you have a 4″ square. Place on a floured plate and freeze for 5 minutes.
4. Roll out dough again into a 12″ square. Sprinkle with blueberries, pressing lightly into the dough so that they adhere. Roll dough into a tight log and lay seam side down. Press into a rough 12″ x 4″ rectangle. Cut crosswise into 4 even pieces and cut each piece diagonally into 2 triangles. Place onto your prepared baking sheet; brush tops with melted butter and sprinkle with sugar.
5. Bake for 18-25 minutes, or till golden brown. Cool on wire racks for 10 minutes prior to serving.