April 26, 2010
I think I am going to call these, “oh my gosh they’re so good” blueberry scones because that’s what I said when I tasted one after I baked them today. Seriously the best scone I’ve ever had. I really don’t have much else to say about them except that my mouth is still watering thinking about them and I need to stop typing this and go eat another one! Or maybe I’ll go wrap them up before I lose all control and take them to work tomorrow. These are almost too good to share. So flaky, so buttery…Go make them! I don’t know why I waited so long!
adapted from America’s Test Kitchen
makes 8 scones
- 8 Tablespoons cold butter, plus more for brushing
- 2 cups all-purpose flour
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh blueberries, frozen
Grate the butter on the large holes of a box grater, and freeze.
Preheat oven to 425, and combine the dry ingredients. Stir in frozen butter. Whisk together the sour cream and whole milk, and stir into the dry ingredients with a wooden spoon until just combined. The dough will be crumbly, but that’s okay.
Turn out onto a well-floured surface, and knead a few times. Roll out into a 12×12 inch square. Using a bench scraper, fold the dough into thirds, then fold into thirds again in the opposite direction to form a square. Roll the dough out into a 12×12 inch square again, and refold. Place on a well-floured plate, and freeze for 5 minutes.
Roll out to a 12×12 inch square for a final time, and press the blueberries into the dough in a single layer. Carefully roll up, as you would cinnamon rolls. Press the roll into a 4-inch wide rectangle. Using the bench scraper, cut into 4 rectangles. Then cut each rectangle diagonally to make 2 triangles.
Place on a baking sheet lined with parchment paper. At this point the scones can be baked or refrigerated overnight. Brush with melted butter, then sprinkle with sugar. Bake 18-25 minutes, or until golden-brown.