- Blueberry Scones

BLUEBERRY SCONES

Makes 8

10 T butter, frozen whole
1½ c fresh blueberries
½ c milk
½ c sour cream
2 c flour, plus additional for work surface
½ c white sugar plus 1 T for sprinkling
2 tsp baking powder
¼ tsp baking soda
½ tsp table salt
1 tsp grated lemon zest

Adjust oven rack to middle position and heat oven to 425º. Grate butter on large holes of box grater until you have 8 T. Place grated butter in freezer until needed. Melt remaining 2 T of butter and set aside. Place blueberries in freezer until needed.

Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, ½ c sugar, baking powder, baking soda, salt and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into approximate 12 inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4 inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll into approximate 12 inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam side down and press log into 12 x 4 inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment lined baking sheet.

Brush tops with melted butter and sprinkle with remaining 1 T sugar. Bake until tops and bottoms are golden, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Notes:

1) Although this sounds complicated it is soooo easy and I can’t believe I never thought of making them this way before finding this recipe.