Blueberry Scone Recipe
Author: 
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
I continue to receive great compliments on this recipe.
Ingredients
  • 16 tablespoons unsalted butter (1 stick), frozen whole
  • 1½ cups fresh blueberries
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups unbleached all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon grated lemon zest
Instructions
  1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. 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 the freezer until needed.
  2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, ½ 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.
  3. Add milk mixture to flour mixture; fold with a spatula until just combined. With a 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.
  4. Roll dough into an approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using a 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.
  5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over the surface of the dough, then press down, so they slightly embed in the dough. Using a bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form a tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into four equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
  6. Brush tops with melted butter and sprinkle with the 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.
Notes
Makes about 8. Originally published in Cook's illustrated July 1, 2007. These instructions have been modified based on my personal experience for use in a Wolf Steam Convection oven.
Recipe by Steve Anderson Cooks at https://steveandersoncooks.com/blueberry-scone-recipe/