Blueberry Scones

By sweetbliss27

Ingredients

• 2 sticks frozen butter
• 1 1/2 cups fresh blueberries, frozen
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups unbleached all-purpose flour, plus additional for work surface
• 1/2 cup sugar, plus 1 tbsp to sprinkle on top
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp grated lemon zest
• parchment paper

Preparation

Step 1

1. Adjust the oven tack to middle position and preheat oven to 425 degrees.
2. Score and remove half the wrapper of each stick of buter. Grate unwrapped ends on large holes of box grater. You remove half of the wrapper so you can hold one end, but in total, you should only grate one stick (8 tbsp of butter). Melt 2 tbsp of the ungrated butter and set aside. Save the remaining 6 tbsp for another use.
3. Whisk together milk and sour cream in a medium bowl, refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in a medium bowl. Add the grated butter to flour mixture and toss with fingers until thoroughly coated.
4. Add milk mixture to flour: fold with spatula until just combined. With rubber spatula, transfer dough to a work surface that has been liberally floured. 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.
5. Roll dough into approximate 12-inch square. Fold dough into thirds like a letter, use a metal spatula to release dough if it sticks to counter top. 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 for 5-10 minutes.
6. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough.
7. Using your metal spatula, loosen the dough from the work surface and roll the dough, pressing to form a tight log. Lay seam-side down and press log into 12x4 inch rectangle.
8. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Then cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
9. Brush tops with melted butter and sprinkle with remaining sugar. Bake until tops and bottoms are golden brown (about 18-25 minutes). Transfer to wire rack and let cool 10 minutes before serving.