Shop Talk: Lori's Blueberry Scones

Welcome back to Shop Talk here at The Featherweight Shop! We love our local chit chat with staff, gathering around the dinette table so-to-speak (because that is what we have!) and sharing with one another. In these segments, we exchange patterns, recipes, organizational ideas, history quips, crafty projects, and smiles about learning an old-fashioned way of doing things. Shop Talk is the fun tidbits of news!

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Lori made the most delicious blueberry scones for one of The Featherweight Shop birthday celebrations! We were all so delighted with how these scrumptious treats turned out, we all wanted the recipe! Lori shared it with us along with this darling picture of herself and some other yummy treats from her kitchen. Thank you Lori!

Blueberry Scones

Moist and tender homemade Blueberry Scones are the perfect

pastry for a birthday celebration at The Featherweight Shop!

Makes 8 scones

Prep Time 20 minutes

Bake 20 minutes

Ingredients

For the Scones:

½ cup cream

½ cup sour cream (full fat)

2 cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

¼ teaspoon cinnamon

½ cup (1 stick) frozen butter, grated

1 ½ cup fresh blueberries

(or frozen-do NOT thaw, use straight from the

freezer)

½ tablespoon butter, melted

Coarse sugar (optional)

For the Glaze:

1 cup powdered sugar

2-4 tablespoons cream, half-and-half, or milk

¼ teaspoon vanilla

Directions

For the Scones:

Preheat oven to 400 degrees. Line a baking sheet with parchment

paper or lightly grease.

Mix cream and sour cream together in a small bowl and place in

the fridge.

In a medium bowl, mix together the flour, ½ cup sugar, baking

powder, salt, baking soda, and cinnamon. Add the grated frozen

butter and mix in with a pastry cutter or two forks until the size of

small peas. Drizzle the cream/sour cream in and stir until almost

combined. Use a spatula to gently fold in the blueberries (take

care not to break the blueberries or their color will bleed).

Sprinkle work surface lightly with flour and dump out dough. Form

into a 9 to 10-inch disk. Cut the dough into 8 slices like a pizza.

Place wedges of dough on prepared baking sheet, spacing them 2

inches apart. Brush the tops of dough with the melted butter and

then sprinkle with coarse sugar.

Bake for 16-20 minutes until tops are lightly golden. Remove

scones from pan and cool on a wire rack.

For the Glaze:

Powdered Sugar Glaze-

While the scones cool, make the glaze by mixing powdered sugar

with vanilla and 2 tablespoons cream/milk. Add more cream/milk

if needed to get the desired consistency. Drizzle glaze over the

scones that you will be eating immediately but wait until the

scones are cooled to glaze the rest (it will just look prettier.)