Blueberry Sage Scones
Ingredients
- 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)
Directions
- In a large mixing bowl, combine flour, salt, sugar, and baking powder.
- Using a pastry cutter, cut the cold butter into the flour mixture until the mixture comes together in pea-sized crumbs.
- 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.
- 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.
- 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.
- Preheat oven to 425°F.
- Once thoroughly chilled, cut the dough into 12 pieces and arrange them on a parchment-lined baking sheet.
- Brush the tops with beaten egg and sprinkle some turbinado sugar on top.
- Bake in preheated oven for 20-25 minutes, or until tops are golden brown.