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Blueberry Sage Scones

Blueberry Sage Scones


  • 2 cups all purpose flour
  • 1 tsp salt
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • ½ cup cold unsalted butter, cubed
  • ½ cup sour cream
  • 1/3 cup milk
  • 1/3 cup fresh blueberries
  • ¼ cup Blueberry Sage Chutney
  • 1 egg, beaten
  • Turbinado sugar (optional)


    1. In a large mixing bowl, combine flour, salt, sugar, and baking powder.
    2. Using a pastry cutter, cut the cold butter into the flour mixture until the mixture comes together in pea-sized crumbs.
    3. In a separate small bowl, whisk together sour cream and milk until smooth. Add this and the fresh blueberries to the flour mixture and mix until roughly combined.
    4. Turn dough out onto a clean, floured surface and use your hands to bring it together into a ball. Pat it into a rectangle and use a rolling pin to roll it out into a 6”x10” rectangle. Dust the dough with extra flour as needed to prevent it from sticking to your hands and rolling pin.
    5. Spread 2 spoonfuls of Blueberry Sage Chutney onto the middle third of the rectangle. Fold up the sides into thirds like a tri-fold envelop and roll it out again into a 6”x10” rectangle. Add another 2 spoonfuls of chutney into the middle third, fold, and roll once again. Cover and refrigerate the dough for 20 to 30 minutes.
    6. Preheat oven to 425°F.
    7. Once thoroughly chilled, cut the dough into 12 pieces and arrange them on a parchment-lined baking sheet.
    8. Brush the tops with beaten egg and sprinkle some turbinado sugar on top.
    9. Bake in preheated oven for 20-25 minutes, or until tops are golden brown.