Serve these delicious scones with a nice cup of blueberry tea!
- Recipe -
1/2 cup unsalted butter, frozen
1-1/2 cups blueberries , frozen
2 cups ﬂour
1/2 cup sugar, plus a bit more for the tops
2 t. baking powder
1/4 t. baking soda
1/2 t. table salt
1 lemon, zested
1/2 cup milk, plus a bit more for the tops
1/2 cup sour cream
1. Preheat oven to 425 degrees.
2. Grate butter on large holes of a box grater. Place back in freezer until ready to use.
3. Whisk the ﬂour, sugar, baking powder, baking soda, salt and lemon zest together in a medium bowl. Add the frozen butter to the ﬂour mixture and toss with your ﬁngers until thoroughly coated.
4. In a measuring cup, mix together the milk and sour cream. Add to the ﬂour mixture and fold with a spatula until just combined. Place the dough on a ﬂoured work surface and with ﬂoured hands, knead the dough 5-6 times, just until the dough starts coming together.
5. With a ﬂoured rolling pin, roll the dough into an 8 to 10 inch square. Fold the dough into 3rds, then into 3rds again. (You’ll then have a tall square.) Place the dough on a parchment lined plate or tray and into the freezer for about 5 minutes.
6. Take the chilled dough and roll it out onto a ﬂoured board into a 10 to 12 inch square. Place the frozen blueberries on top of the dough and press them slightly into the dough. Roll the dough up (like a jelly roll) and place it seam side down on the board. Use your hands to ﬂatten the top, making it about 4 inches wide. Use a sharp knife (not serrated) and cut the dough in 4ths. Then cut each 4th diagonally, to make a triangle. Place on parchment lined baking sheet.
7. Brush the tops of the scones with a bit of milk and dust with a bit of sugar. Bake for 18 minutes.
Note: Refrigerate leftovers.
To reheat: bake at 375 degrees for 8-10 minutes.
To make ahead: You can refrigerate or freeze the scones overnight on the baking sheet, instead of baking them.
For refrigerated scones: Bake at 425 degrees for 18-20 minutes.
For frozen scones: Bake at 375 degrees fro 25-30 minutes.