Blueberry Scones

This isn't the simplest recipe...but it is oh so good! My youngest sister was in town this weekend and we spent Saturday morning making these scones. It was definitely more fun to cook with her. She makes everything an adventure, and she is a great helper! So on your next free Saturday morning, get out your apron and rolling pin and get ready to impress yourself! (We took plenty of pictures during this endeavor...hopefully you enjoy them).

Blueberry Scones
2 sticks butter (frozen is best)
1 1/2 cups fresh blueberries (half a pint...put these in the freezer too)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (we used bleached...oops)
--plus additional flour for work surface
1/2 cup sugar
--plus 1 tbsp to sprinkle on top
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
Parchment paper

Alright here goes...
1. Adjust the oven rack to middle position and preheat oven to 425 degrees.  
2. Score and remove half the wrapper of each stick of butter. Grate unwrapped ends on large holes of box grater. You remove half of the wrapper so you can hold one end, but in total you should only grate one stick (8 tablespoons of butter). Melt 2 tablespoons of the ungrated butter and set aside. Save the remaining 6 tablespoons for another use.

3. Whisk together milk and sour cream in a medium bowl, refrigerate until needed. Whisk flour, 1/2 cup of sugar, baking powder, baking soda, salt, and lemon zest in a medium bowl. Add the grated butter to flour mixture and toss with fingers until thoroughly coated.

4. Add milk mixture to flour: fold with spatula until just combined. With rubber spatula, transfer dough to a work surface that has been liberally floured. Dust surface of dough with flour...with floured hands. (I warned you about the apron!) Knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

5. Roll dough into approximate 12-inch square. Fold dough into thirds like a letter, use a metal spatula (or something similar) to release dough if it sticks to counter top.  Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer for 5-10 minutes.

6. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough. (Note: if the blueberry container is a little difficult to open after being in the freezer...do not squeeze the box...or blueberries will fly ALL OVER THE FLOOR).

Don't worry, we didn't reuse these that hit the floor, although it crossed my mind. I snuck some of them in Elise's cereal the next day. HA!

At this point you'll see why it helps to freeze the blueberries first, since you have to press them into the dough.

Using your metal spatula, loosen the dough from the work surface and roll the dough, pressing to form a tight log. Lay seam-side down and press log into 12x4 inch rectangle.

Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Then cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

7. Brush tops with melted butter and sprinkle with remaining sugar. Bake until tops and bottoms are golden brown (about 18-25 minutes). Transfer to wire rack and let cool 10 minutes before serving. Serve with a fresh cup of coffee. Mmmmmmmmmm....