Blueberry Scones for Lizzy

 Whenever I use to hear the word scones, I use to think they would be too difficult to make. But...  actually, scones really are not that difficult.  The biggest trick I have learned is to keep the butter and the liquids cold (Oh, and if you are going to photograph them then make sure you cut them more evenly :)). This recipe really is a keeper.  Every time I have made it and taken it anywhere I get requests for the recipe. Even right now, I am writing this post to give the recipe to some sweet ladies that attended a brunch I helped host. It has a delicious, tender, buttery-crumb with blueberries and just a hint of lemon.  I really think these would be good with a lemon glaze instead of the sprinkled sugar just to switch things up a bit. Either way, you will not regret making these. 


Ingredients:
8 Tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted
Directions:
Adjust an oven rack to middle position and preheat to 425˚ F.  Grate the frozen butter on the holes of a large box grater or use a food processor.  Place the blueberries in the freezer until needed.
Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.  Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
Add the milk mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.
Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter.  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the the log into a 12 by 4-inch rectangle.  Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.
Brush the tops of the scones with melted butter and sprinkle lightly with sugar.  (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)  Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving.

NOTE:  I always bake only what I need that day and freeze the unused portion because scones are best right after they are made.  The dough freezes well, and you can pull it out of your freezer, pop it in the oven and have fresh scones any time you want.  You might want to even make extra like I do to keep on hand.
Source: adapted from Annies- eats and Entertaining from Cook’s Illustrated, Spring 2009

Photographs by Cindi