MAKES 8 SCONES
It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for or else the scones will turn out tough, rather than tender. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and mixing bowls before use. While this recipe calls for two whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries, not thawed, can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into ¼- to ½-inch pieces before incorporating. Serve with Homemade Clotted Cream (recipe follows), if desired. See the sidebars that follow the recipe.
|
16 |
tablespoons unsalted butter, each stick frozen |
|
7½ |
ounces (1½ cups) blueberries |
|
½ |
cup whole milk |
|
½ |
cup sour cream |
|
2 |
cups (10 ounces) all-purpose flour |
|
½ |
cup (3½ ounces) plus 1 tablespoon sugar |
|
2 |
teaspoons baking powder |
|
¼ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
1 |
teaspoon grated lemon zest |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line baking sheet with parchment paper. Remove half of wrapper from each stick of frozen butter. Grate unwrapped ends (half of each stick) on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. Whisk milk and sour cream together in medium bowl; refrigerate until needed. Whisk flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen grated butter to flour mixture and toss with your fingers until butter is thoroughly coated.
3. Add milk mixture to flour mixture and fold with rubber spatula until just combined. Using spatula, transfer dough to liberally floured counter. Dust surface of dough with flour and with floured hands knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Fold dough into thirds like business letter, using bench scraper or metal spatula to release dough if it sticks to counter. 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 5 minutes.
5. Transfer dough to floured counter and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or metal spatula, loosen dough from counter. Roll dough into cylinder, pressing to form tight log. Arrange log seam side down and press into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to prepared baking sheet.
6. Brush tops with melted butter and sprinkle with remaining 1 tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool for at least 10 minutes before serving.
TO MAKE AHEAD: After placing scones on baking sheet in step 5, either refrigerate them overnight or freeze for up to 1 month. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, do not thaw, heat oven to 375 degrees and follow directions in step 6, extending cooking time to 25 to 30 minutes.