Blueberry Green Tea Scones
  • 1 stick of unsalted butter frozen whole
  • 1 ½ cups of frozen blueberries
  • ½ cup half and half
  • ½ sour cream
  • 2 cups all purpose flour plus more for dusting
  • ½ cup sugar
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp salt
  • 2 tsp of herbal green tea with lemon flavor notes
  • 3 tsp of lemon zest separated
  • ¼ cup turbinado sugar for sprinkling
  • 2tbs of unsalted butter melted
  1. Adjust your oven rack to the center and preheat to 425 degrees. While preheating, take your stick of frozen butter and grate through the large holes of a box grater. A food processer works great for this…if you have one. Once the butter is grated place in a bowl and back in the freezer when ready to use. Same for the blueberries-keep them frozen till ready to use.
  2. Next, you will combine in a medium bowl the half and half as well as the sour cream. Once it is combined place bowl in the refrigerator until ready to use. In another medium bowl combine the flour, baking powder, baking soda, salt. In a separate, smaller bowl combine the sugar, 1 tsp of lemon zest and the 2 tsp of the green tea. Once you combine your green tea, lemon sugar add that to your dry ingredients and combine.
  3. Add your butter to the dry ingredients. Toss with your hands until the butter is thoroughly covered. Next, add your sour cream, half and half mixture to the dry mix. Using a spatula fold the ingredients til it begins to combine to form a crumbly dough. Once a dough begins to form, pour dough onto a well floured work surface. Knead the dough 6-8 times till it all comes together in a ragged ball. Roll the dough to a 12 inch square.
  4. Next take the ends of the dough and fold it into thirds, like a business letter. Then fold the short ends into the center to form a 4 inch square. Place the dough square on a well floured plate and place in the freezer for about 5 minutes.
  5. Return the dough to the floured surface and roll it back into a 12 inch square. Now it’s time to take the blue berries and sprinkle them evenly over the surface of the dough. Then press the blueberries down to embed them gently into the dough itself. Once the blueberries are placed take one end of the dough and begin to roll into a tight log. Position the log with the seam side down and pat the dough into a 12in by 4in rectangle.
  6. Cut the dough into four equal rectangles and slice each rectangle into a triangle. Place on the baking sheet with parchment paper. Combine the turbinado sugar and the rest of your lemon zest in a small bowl. Really massage the lemon zest into the sugar to release the oil from the zest. Next paint your melted butter on top of the prepped scones and sprinkle the lemon sugar on top of each one. Place the baking sheet in your oven and bake for about 18-20 minutes or until golden brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
  7. **This dough freezes really well if you want to save some for later. Just flash freeze the dough on a baking sheet in the freezer for about 20 minutes and once frozen wrap them individually with saran wrap and place in a freezer bag ready for your next snack attack.
Recipe by janie-jean at