Did I just use the word moist and scones in the same breath?!  Shocking I know.  I have never been a big fan of scones because I usually associate them with dry, rock-like bready things.  Then I had my first taste of what a scone should taste like at this delicious eatery called Bricks and Scones in the cute neighborhood of Larchmont in Los Angeles.  Who knew scones could taste like that!  I was sold, and set out to find a recipe that would emulate the light, moist deliciousness I found that fateful day.

Seriously, a homemade scone fresh out of the oven is sooo much better than anything you’ll find at your local Starbucks.  I love making scones when we invite guests over for brunch – it really elevates the meal and makes it feel a touch fancier than your typical pancakes and eggs.

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Blueberry Scones:

Makes 12 scones.

3 cups all-purpose flour – you can substitute with spelt, or whole wheat flour too.
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar – when I omit the glaze I double the sugar.
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries

Preheat the oven to 350F

Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. To keep the scones light and delicate, don’t overwork the dough.

Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes, or until the tops are golden brown. Drizzle with Lemon Glaze.

Note: you can make the scones into triangles instead by shaping the dough into a pizza round, then slicing it like you would a pizza, then bake.

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tbsp unsalted butter

Adapted from: Best Blueberry Scones from The Steamy Kitchen, and Lemon Glaze from Tyler Florence.

Do you like scones?