Heavenly Blueberry Scones

Ok, I am officially in love with America’s Test Kitchen.  They are just fantastic.  Everything that I have made from them is not just ok, but excellent and I will be making it again.  Their recipes attack dishes that are difficult to make generally.  However, their explanation and technical expertise is superb.   They walk you through everything in such a manner that the dish turns out wonderfully.  Ok, enough said and now on to my delightful creation of the day.

I have been craving scones lately and blueberries just happen to be in season and so tasty they burst with flavor when you bite into them.  So naturally I really wanted blueberry scones.  I have tried to make scones in the past and they just never turn out quite like I want them to be.  I have this taste (along with a picture of course!) of these crumbly sweet, and moist (without turning into cake) scones and I wanted to find them.  So I went a searching.  I admit that my first stop was the aforementioned America’s Test Kitchen and lo and behold they have a recipe.  I begin to read it and it really seems to address all the issues I generally have with scones.

Today the craving was particularly intense, I felt like baking and I had some leftover chai from this morning so an afternoon snack of chai and scone was just what I wanted.  It did not disappoint!  They were so good that I had two (justified by the fact that Walter also loved them and ate a good portion of the first one).  They will be making an appearance at yoga tomorrow so I don’t eat the rest!

Blueberry Scones

16 t. unsalted butter (2 sticks), frozen whole
1 ½ c. fresh blueberries (about 7 ½ ounces), picked over
½ c. whole milk
½ c. sour cream
2 c. unbleached all-purpose flour (10 ounces), plus additional for work surface
½ c. sugar (3 ½ ounces), plus 1 tablespoon for sprinkling
2 t. baking powder
¼ t. baking soda
½ t. table salt
1 t. grated lemon zest
1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Ohmygoodness grating frozen butter is an upper body workout! 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 together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of 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.
4. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. 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 work surface 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 thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log 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 parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.  Enjoy with a cup of tea or coffee.  There is just something about scones and tea!

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