The Blueberry Scone

Ready to eat

Ahh, a blueberry scone.  Sugary on the outside with a slight crunch and soft on the inside.  Loaded with blueberries and dusted with sugar.  This recipe from Americas Test Kitchen @epicurious.com is just that and tastes so good.  Even a few days later when it is heated up in the toaster oven.  Give it a try.  It is not as complicated as it looks.

Ingredients

10 tablespoons unsalted butter, frozen 
1 1/2 cups fresh blueberries (about 7 1/2 oz), picked over (see note) or frozen blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

PREPARATION

1. 1. 1. Heat oven to 425. 
   2. 2. Grate 8 Tbl of butter, put grated butter in freezer until needed. Melt 2 T of remaining butter and set aside. Put blueberries in freezer til needed. 
   3. 3. Whisk together milk and sour cream in a medium bowl; chill til needed. Whisk flour, 1/2 c sugar, BP, BS, salt, & zest in med bowl. 
   4. 4.  Add frozen butter to flour mixture and toss with fingers til coated. 
   5. 5. 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. 
   6. 6. Roll dough into approximate 12" square. Fold dough into 1/3 like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends and fold into 1/3's again to form approximate 4" square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 min. 
   7. 7. 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. 
   8. 8. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 min. 
   9. Cool 10 min. And Enjoy
   10.  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.
   11.