The BEST Blueberry Scones Ever
- 10 T (1 1/4 sticks) unsalted butter
- 7 1/2 oz. (1 /2 cups) fresh blueberries or you can use blackberries, raspberries
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups (10 oz.) all purpose flour
- 1/2 cup (3 1/2 oz) sugar, plus extra for sprinkling
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp grated fresh lemon zest
- 1/2 tsp salt
1. Adjust oven rack to the middle position and heat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Freeze and then grate 8 T butter on the large holes of a box grater. Keep frozen until needed. Place the berries i the freezer until needed. Whisk the milk and sour cream together in a medium bowl and refrierate until needed.
3. Whisk the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a medium bowl. Add the frozen, grated butter and toss with your fingers until throughly coated. Fold in the chilled milk mixture with a rubber spatula until just combined (do not overmix).
4. Turn out the dough and any floury bits onto a well floure counter or board. Lightly flour your hands and the dough and knead the dough gentlt 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
5. Roll out the dough into a 12 inch flat square. Fold the top, bottom, and then sides of the dough over the center to form a 4 inch square. Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes (do not overchill).
6. Transfer the dough to a lightly floured counterand roll again into a 12-inch square. Sprinkle the berries evenly over the dough and press them lighlty into the dough. Loosen the dough from the counter with a bench scraper (or a thin metal spatula), roll it into a tight log, and pinch the seam closed. Lay the dough seam side down and press into a 12 by 4-inch rectangle. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
7. Place the scones on the prepared baking sheet. Melt the remaining 2 T butter, then brush the butter over the scones before sprinkling them lightly with extra sugar. Bake until the scone tops are lightly golden brown, 18 to 25 minutes, rotating the baking sheet halfway through baking. Tansfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.
NOTE: The cut, unbaked scones can be covered and refrigerated for up to 24 hours; bake as directed. They can also be frozen for up to 1 month; cover and freeze the scones until frozen solid, about 6 hours, then transfer to a large zip lock bag. Bake the frozen scones (do not thaw) as directed, reducing the oven temperature to 375 degrees and increasing the baking time to 25 to 30 minutes.