Jordan winery blueberry scones recipe webhero2015 438a0556b « back to recipes

Blueberry Scones

The scent of freshly baked blueberry scones lingers every morning in the Jordan kitchen. Prepared daily for our overnight guests, these scones change seasonally to best showcase the fruit harvested from the estate garden. Replicating this simple recipe is easy to do at home and will add a rustic touch to your next brunch.

Ingredients

  • 4 cups flour

  • 2 Tbsp baking powder

  • 1 tsp salt

  • ¾ cups sugar

  • 1Tbsp orange zest (lemon zest may be substituted)

  • 8 ounces cold butter, cut into cubes

  • 1 ½ cups blueberries, dried (any dried or fresh fruit may be substituted)

  • 2 ½ cups heavy cream

  • 3 Tbsp butter, melted

  • sugar for sprinkling

Ingredients

  • 4 cups flour

  • 2 Tbsp baking powder

  • 1 tsp salt

  • ¾ cups sugar

  • 1Tbsp orange zest (lemon zest may be substituted)

  • 8 ounces cold butter, cut into cubes

  • 1 ½ cups blueberries, dried (any dried or fresh fruit may be substituted)

  • 2 ½ cups heavy cream

  • 3 Tbsp butter, melted

  • sugar for sprinkling

Instructions

yields 12-24

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper. In a large bowl, mix together the flour, baking powder, salt, sugar and zest. Cut in the cold butter cubes, and then add the fruit. Using a fork or pastry scraper, stir in the heavy cream until the dough is sticky. Transfer the dough to a lightly floured board and lightly dust the top of the dough with flour.

With your hands or a rolling pin, gently pat the dough into a thick circle approximately 8-9 inches around. Cut the circle into 12 wedges and place each wedge on the baking sheet, allowing approximately an inch between each piece.

Brush each scone with melted butter and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.

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