"Dreams can't come true without first dreaming...there is no harvest without first sowing seed"
Cove Cuisine Breads & Bakery
Blueberry Scones. Flaky and Delicious, chock full of blueberries with a touch of lemon!
Prep Time: 25 min ~ Cook Time: 25 min ~ Servings: 6-8
1 stick Butter, unsalted and frozen, plus an additional 2 Tbsp, melted for brushing
1 1/2 cups Blueberries, fresh
1/2 cup Whole Milk
1/2 cup Sour Cream
2 cups All Purpose Flour
1/2 cup Sugar ( plus extra for sprinkling )
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Lemon Zest
Adjust the oven rack to the middle position and heat the oven to 425 degrees. With the large holes on a box grater, grate the 8 tablespoons of frozen butter. Place grated butter in the freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Place blueberries in the freezer until needed.
Whisk together milk and sour cream in a medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in a chilled medium bowl. Add frozen butter to the flour mixture and toss with your fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with a spatula until just combined. With a rubber spatula, transfer the dough to the liberally floured work surface. Dust the surface of the dough with flour; with floured hands, knead the dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximately 12-inch squares. Fold the dough into thirds like a business letter, using a bench scraper to release dough if it sticks to the countertop. Lift the short ends of the dough and fold it into thirds again to form an approximate 4-inch square. Transfer dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
Transfer dough to floured work surface and roll into an approximately 12-inch square again. Sprinkle blueberries evenly over the surface of the dough, then press down so they are slightly embedded in the dough. Using a bench scraper or thin metal spatula, loosen the dough from the work surface. Roll dough, pressing to form a tight log. Lay seam-side down and press 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 and transfer to a parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with the remaining tablespoon of sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to a wire rack and let cool for 10 minutes before serving.