Blueberry and lemon strike again! First, let’s talk about texture. One word, perfect. Even as leftovers, they were so good. Traditional scones like these are usually too dense or just too hard when encountered in the wild (i.e. – pot lucks, the church bazaar or at your Aunt Ethel’s). They should be tender but hold their structure well enough to pick up and eat. The fact that these beauties are also packed with blueberries and flavored with lemon make them the equivalent of encountering a friggin’ white tiger when you’re not at a Siegfried and Roy show. What makes these unique is the light, flaky texture…much like a croissant. These scones were a lot of fun to make. They were a little labor intensive, but I (Megan) enjoyed the process. Nathan would have murdered the person who came up with the process in this recipe. The way you get this texture is by grating the butter. I know, it sounds exhausting, but well worth it my friends, well worth it. As with any pastry the time and care you put into how carefully you work the dough will pay big dividends in the texture of the finished product. Go the extra mile, trust us (just don’t make Nathan do it). Also, more blueberries, always add more blueberries. There is nothing as disappointing as not encountering enough blueberries in something purporting to contain blueberries, and no one needs that kind of disappointment in the morning.
Don’t be afraid to let your scones brown a little. Underdone scones do not work and the brown edges and points give them some visual texture. It is ok for something to visually acknowledge that it’s been in an oven, really. Last bit of advise, save some extra scones for yourself, you’ll want them.
- 16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
- 1½ cups fresh blueberries (about 7½ oz), picked over or frozen blueberries
- ½ cup whole milk
- ½ cup sour cream
- 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
- ½ cup sugar (3½ ounces), plus 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- 1 teaspoon grated lemon zest
- Heat oven to 425. Score and remove ½ of wrapper from frozen butter. Grate unwrapped ends on large holes of box grater (total of 8 T). Put grated butter in freezer until needed. Melt 2 T of remaining butter and set aside. Save remaining 6 T butter for another use. Put blueberries in freezer til needed.
- Whisk together milk and sour cream in med bowl; chill til needed. Whisk flour, ½ c sugar, BP, BS, salt, & zest in med bowl. Add frozen butter to flour mixture and toss with fingers til coated.
- Add milk mixture to flour mixture; fold with spatula till just combined. Transfer to liberally floured work surface. Dust 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.
- Roll dough into approximate 12" square. Fold dough into ⅓ like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends and fold into ⅓'s again to form approximate 4" square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 min.
- Transfer dough to floured work surface and roll into approximate 12" square again. Sprinkle blueberries evenly over surface of dough, then press down so they are embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12" by 4" rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet.
- Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 min. On wire rack cool 10 min. Make Ahead: Put scones on baking sheet, either refrigerate them overnight or freeze. To bake, for refrigerated, heat oven to 425 & follow step 6. For frozen, heat oven 375 & bake 25 - 30 min.