Blueberry Scones
Ingredients
- 2 sticks unsalted butter, frozen whole1
- 1 1/2 c fresh blueberries (about 7 1/2 ounces), picked over2
- 1/2 c whole milk
- 1/2 c sour cream
- 2 c unbleached all-purpose flour (10 ounces), plus additional for work surface
- 1/2 c sugar (3 1/2 ounces), plus 1 T for sprinkling
- 2 t baking powder
- 1/4 t baking soda
- 1/2 t table salt
- 1 t grated lemon zest
Directions
- Adjust oven rack to middle position and heat oven to 425°F.
- Score and remove half of wrapper from each stick of frozen butter.
- Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons).
- Place grated butter in freezer until needed.
- Melt 2 tablespoons of remaining ungrated butter and set aside.
- Save remaining 6 tablespoons butter for another use.
- Place blueberries in freezer until needed.
- Whisk together milk and sour cream in medium bowl; refrigerate until needed.
- Whisk flour, 1/2 cup 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.
- Following illustrations, 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 by 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. http://ben-kt.momillett.org/2008/07/blueberry-scones/#footnote_2_2115
- Brush tops with melted butter and sprinkle with remaining tablespoon sugar.
- Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
- Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container.
- To serve, remove foil and place scones on a baking sheet in a 375°F oven.
- Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen.
- See final step for information on making the scone dough in advance.
- To make ahead: After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425°F and continue with the step of brushing with butter.
- For frozen scones, heat oven to 375°F, resume with the step of brushing with butter, and extend cooking time to 25 to 30 minutes.