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BROWSE NEWS

Shop Talk: Lori's Blueberry Scones
by Ashley Fritsche

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.)