Blueberry Scones

By tulawdog

Ingredients

• 8 tablespoons salted butter, frozen
• 1 1/2 cups blueberries (I used frozen, but I bet fresh would be even BETTER!)
• 1/2 cup skim milk
• 1/2 cup half & half
• 1/2 cup sour cream
• 2 cups (10 oz) all-purpose flour, plus more for dusting
• 1/2 cup sugar, plus extra for dusting
• 2 tsp. baking powder
• 1/4 tsp baking soda
• Lemon zest of a whole lemon
• 2 tbsp unsalted butter

Preparation

Step 1

Grate the frozen butter on the large holes of the grater. Set aside. Mix together the skim milk, half & half, and sour cream. Refrigerate.
Combine the flour, sugar, baking soda, baking powder, and lemon zest. Add the butter and toss until its completely coated.
Add the milk mixture and fold with a spatula until combined. Flour a countertop and transfer your dough there. Knead the dough for a minute of two until the dough is a ragged ball, add flour as needed to help prevent sticking.
Roll the dough into a 12 inch square, fold it in thirds, (like a letter). Fold both ends into the middle to make a 4-inch square. Flash freeze the dough for about 5-10 minutes.
Preheat oven to 425 degrees with the oven rack in the middle.
Add more flour to the work place if necessary and roll out the dough into another 12 inch square. Lay out the blueberries evenly over the dough, lightly press them in.
Roll the dough into a tight log, seam side down. Press down the log into a 12 by 4 inch rectangle.
Take a sharp knife and cut the rectangle into four equal squares. Cut each square on a diagonal to make two triangles. (Total of eight triangles)
Move to a baking sheet covered in either parchment paper or sprayed with baking mist.
Brush the tops of each scone with melted butter and sprinkle with sugar. (If freezing, throw them in the freezer for 20 minutes, pull them out, wrap them in plastic wrap, put them all in a large ziplock bag and freeze until ready to use.)
Bake until the scones are golden brown, 18-25 minutes. (You may need to rotate the pan halfway through.)
Transfer to a wire cooling rack and allow to cool.
Serve & Swoon!