Blueberry Scones Recipe

How to make it

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• Grate a stick (8 Tbsp) of unsalted butter with a box grater onto a plate and place the plate of shredded butter in the freezer for at least 10-15 minutes.
• Whisk dry ingredients in a large bowl.
• Whisk sour cream and milk. Place bowl in refrigerator while you work the frozen butter into the flour mixture.
• Work frozen butter into dry ingredients as if you were making a pie dough. The goal here is to coat the shreds of frozen butter with flour, but still ensure that the butter does not melt and actually mix with the flour.
• Fold cold liquid into dry ingredients until just combined.
• Heavily flour your work surface. Use a lot of flour, more than you normally would for pie or bread dough. Dump dough onto flour and knead quickly into a shaggy mass. Do not overmix.
• Roll dough into a 12” square. Fold into thirds, turn 90°, then fold again. This should give you a dough with nine layers.
• Place folded dough onto a floured plate and place in the freezer for at least 5-7 minutes.
• When dough is thoroughly chilled, roll dough again into 12” square. Place 1½ cups frozen blueberries on surface of dough. Fold over edge of dough with a bench scraper and roll dough into a log. Flatten log slightly and make certain the ends are flat.
• Slice log in half, then slice each half in half. Now slice each fourth diagonally. Place scones on baking sheet, brush with melted butter, and dust with sugar.
• Bake in 450° oven for 18-24 minutes, until golden brown.