Once there was a blueberry scone. She was good and reliable. One day she felt bored and tired of her soggy blueberries. She thought about her friend, the other blueberry scone. The one with the dried blueberries. The shriveled up blueberries reminded her of raisin bran. “It’s time for a change,” she thought. So she grabbed her friend, and they headed over to Brownie Mischief for a makeover.
That’s how Blueberry Ripple Scones were born, at least in my imagination. These scones are the new and improved, elevated version of blueberry scones. They have a ribbon of sweet blueberry compote swirling through the tender vanilla dough, making them look beautiful and taste delicious. Although the blueberry compote is quick to make, it requires a little more effort than simply folding blueberries into the dough. But it’s definitely worth it. I like to make my compote the night before, then it’s ready to go when I make my scones in the morning.
- 1 3/4 cups (7 7/8 oz or 226g) all purpose flour, sifted
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
- 1/2 cup (4 oz or 113g) cold heavy cream Plus more for tops
- 1/4 cup (2 oz or 57g) cold sour cream
- 3/4 teaspoon pure vanilla extract
- 1/3 cup (3 1/2 oz or 100g) blueberry compote Recipe below
- coarse sugar for tops
- 3/4 cup (4 oz or 113g) blueberries
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- Work butter into the flour with the tips of your fingers or with a pastry blender, until pea size chunks form.
- In a small bowl whisk together heavy cream, sour cream and vanilla.
- Stir cream mixture into flour mixture until a shaggy dough is formed.
- Turn dough out onto a lightly floured surface. Pat dough into an oval. Spoon dollops of blueberry compote onto dough. Fold dough over onto itself 3 times.
- Form dough into a 1-inch thick round, about 6 1/2-inches in diameter. Cut dough into 8 wedges.
- Place scones 2 inches apart on prepared baking sheet. Chill scones in refrigerator for 20 minutes.
- Heat oven to 375ºF. Brush tops or scones with heavy cream. Sprinkle with coarse sugar.
- Bake until edges look golden brown, about 18-22 minutes.
- In a small saucepan over medium heat, cook blueberries, sugar, cornstarch and lemon juice, stirring until sugar is dissolved and blueberries start to release their juices.
- Turn heat down to low and simmer, stirring occasionally, until thick and jammy, about 3-4 minutes. Remove from heat and let cool completely. Cover and store in refrigerator until ready to use.
*To find coarse sugar, click here.
To find purple coarse sugar, click here.