The recipe our Garde patrons demanded.

If you bake these delicious scones at home, be sure to post a photo on Facebook, Twitter or Instagram and tag us @gardeartscenter or #gardearts

Download the recipe here.


  • 1 stick frozen unsalted butter,
    grated (leave in freezer until needed)
  • 7 ½ ounces (about 1 ½ cups) frozen blueberries, do not thaw
  • ½ cup whole milk
  • ½ cup sour cream
  • 10 ounces (2 cups) unbleached all-purpose flour (plus more for work surface)
  • 3 ½ ounces (1/2 cup) sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt1 tsp. grated lemon zest

For Topping

  • 2 tbsp. melted unsalted butter
  • 1 tbsp. raw or demerara sugar
    (plain old white granulated sugar works fine, too)
  1. In a small bowl, whisk together milk and sour cream; leave in fridge til needed.
  2. In a larger bowl, whisk together flour, sugar, baking powder, soda, salt & lemon zest. Take frozen grated butter from the freezer & toss into flour mixture, mixing briefly with your fingers until all the butter is coated with flour.
  3. Retrieve the milk mixture from the fridge; pour it into the flour mixture & gently fold it in just til combined.
  4. Lightly dust your work surface with flour. Scrape dough out of bowl & lightly dust the top of it, and your hands, with more flour. Very briefly & lightly knead the dough 6-8 times, just til it holds together in a rough ball.
  5. Roll the dough out into approx. 12 inch square; add flour as necessary as it will be really sticky! Use a scraper or spatula to lift up the dough, folding it onto itself twice, as if you were folding a business letter. Then lift the short ends, again folding it onto itself in thirds. This creates layers—and you end up with a square of dough approx. 4 inches square.
  6. Put the dough on a floured plate or pan & pop into the freezer for about 5-10 min. At this point, you want the butter to firm back up a bit after you’ve been touching it with warm hands.
  7. Take the dough out of the freezer and, on your floured surface, roll it back out loosely into a 12 inch square. Grab your frozen berries from the freezer, sprinkle them evenly over the dough, and gently push or roll the berries into the dough a bit.
  8. Loosening the dough from the work surface with your spatula or scraper, roll it into a tight log. Likely some berries will fly out; just poke them back into the dough. Pinch the ends of the dough together a bit & place the roll seam-side down on your surface. Press the log flat into a 12 by 4 inch rectangle.
  9. With a very sharp knife, cut the dough into 16 triangles: cut it in half, then into quarters, then cut each quarter in 4 pieces. Return the triangles to the freezer until you are ready to bake.
  10. Preheat oven to 425 degrees F. Place scones on parchment-lined baking sheet. Brush the tops with melted butter & sprinkle with the 1 tbl. of sugar. Bake approx. 15-20 minutes, or until tops & bottoms are lightly browned. Let cool slightly before removing from pan.

This really is a super easy recipe. It sounds like there are a lot of steps because you return the ingredients to the fridge or freezer several times—the KEY to flaky scones is very cold butter! The dough will always be very sticky & messy—and that’s okay! Any time it starts to feel at all soft, just pop it back into the freezer to get that butter to harden back up.

Any kind of berries work well here—use a mixture! For any large berries, like strawberries or blackberries, or other fruit like peaches, just cut them down til they are sort of blueberry-sized. With cranberries, I generally chop them up a bit before freezing them—and I substitute orange zest for the lemon zest when I bake with cran- or raspberries.

Unbaked scones can be kept in the fridge overnight & baked in the morning. The unbaked dough also freezes beautifully; make sure they are wrapped well in plastic wrap before storing in the freezer—and when baking from frozen, don’t defrost, just bring the oven temp down to 375 degrees and add about 5-10 minutes to the baking time.