Blueberry Scones

By Joe_Baloga

These scones are a little more work than typical scones, but I think they are worth the effort. Freezing then grating the butter makes the scones flaky and tender.

Ingredients

• Dry ingredients:
• 2 cups flour
• 1 / 2 cup sugar
• 2 teaspoons baking powder
• 1 / 4 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest (from 1 lemon)
• 8 tablespoons (1 stick) frozen butter grated then refrozen
• Wet ingredients:
• 1/2 cup sour cream
• 1 / 2 cup whole milk
• 1 1/ 2 cups frozen blueberries
• melted butter
• raw or turbinado sugar to sprinkle on top

Details

Servings 8

Preparation

Step 1

1. Mix dry ingredients. Add 8 tablespoon frozen and grated butter to dry ingredients and mix well. Add wet ingredients and fold to combine.

2. Flour a board heavily. Drop the dough onto the board and knead 6 to 7 times. Roll to 12 inches square. Fold into thirds one way and then thirds the other way. Dust a plate with flour and put dough onto plate. Put plate into freezer for 5 minutes.

3. Flour board. Roll dough to 12 inch square. Top with frozen blueberries and press into dough. Roll dough into a log. Flatten log to 4 inches wide. Cut into 4 pieces. Cut each piece in half diagonally.

4. Place on greased baking sheet and brush with melted butter. Sprinkle with raw sugar. Bake at 425 degrees for 18 to 25 minutes until golden. Cool 10 minutes.