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Ingredients:
8 TBS unsalted butter
1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp fresh lemon zest( I used orange zest...and a bit more than 1 tsp:))
1/2 tsp salt( I like to use a bit less)
1/4 tsp baking soda
Freeze your butter before you start. You can do it the night before, or a few hours before.
Preheat oven to 425 F. Line a baking sheet with parchment. Set aside. Grate the butter and set aside in the freezer, again. Freeze your blueberries until you need them in the folding process. Or use frozen ones.
Whisk the milk and sour cream together. Refrigerate until needed, so it stays cold.In a large bowl, whisk the flour,1/2 cup sugar,baking powder, lemon zest,salt, and baking soda. Add the frozen, gated butter and mix until butter is coated with flour mixture. Fold in the cold milk/sour cream mixture, just until combined - important is not to over mix.
Turn the dough and any floury bits on a well floured counter-top. Flour your hands and the dough and knead for 6-8 times...be gentle. It should just hold together in a raggedy ball. It is a soft/wet dough. It will stick as you knead, so add a bit of flour to prevent it from sticking. I like to use a bench scraper to lift the dough off the counter-top.Roll dough out in a 12 inch(or so) square. Fold the top and bottom of the dough over the center like a business letter. Fold the sides of the dough to form a 4 inch square.Chill the dough in the freezer for about 5 minutes.
Flour your counter-top again. Roll the chilled dough again in a 12 inch square. Sprinkle the chilled berries evenly over the whole surface. Loosen the dough with a bench scraper. Roll the dough in a log. Turn the seam side down and press down on the log to form a 12x4 inch rectangle.With a floured knife, cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles. Place the scones on a parchment lined baking sheet. Brush with melted butter and sprinkle with some raw sugar or regular. (I like to place my scones in the fridge for about 20 minutes before baking. This way they don't spread out so much.The directions doesn't say to do that). Bake for 18-25 minutes OR until light golden brown. Cool 10 minutes before serving.
I have to admit that even though I liked them fresh from the oven, I preferred them the next day. I left them on the counter and covered them with plastic wrap. The scones were nice and soft, and the flavors were more pronounced. But, if you want to keep them fresh longer, you will need to freeze them.
Ingredients:
8 TBS unsalted butter
1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp fresh lemon zest( I used orange zest...and a bit more than 1 tsp:))
1/2 tsp salt( I like to use a bit less)
1/4 tsp baking soda
Freeze your butter before you start. You can do it the night before, or a few hours before.
Preheat oven to 425 F. Line a baking sheet with parchment. Set aside. Grate the butter and set aside in the freezer, again. Freeze your blueberries until you need them in the folding process. Or use frozen ones.
Whisk the milk and sour cream together. Refrigerate until needed, so it stays cold.In a large bowl, whisk the flour,1/2 cup sugar,baking powder, lemon zest,salt, and baking soda. Add the frozen, gated butter and mix until butter is coated with flour mixture. Fold in the cold milk/sour cream mixture, just until combined - important is not to over mix.
Turn the dough and any floury bits on a well floured counter-top. Flour your hands and the dough and knead for 6-8 times...be gentle. It should just hold together in a raggedy ball. It is a soft/wet dough. It will stick as you knead, so add a bit of flour to prevent it from sticking. I like to use a bench scraper to lift the dough off the counter-top.Roll dough out in a 12 inch(or so) square. Fold the top and bottom of the dough over the center like a business letter. Fold the sides of the dough to form a 4 inch square.Chill the dough in the freezer for about 5 minutes.
Flour your counter-top again. Roll the chilled dough again in a 12 inch square. Sprinkle the chilled berries evenly over the whole surface. Loosen the dough with a bench scraper. Roll the dough in a log. Turn the seam side down and press down on the log to form a 12x4 inch rectangle.With a floured knife, cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles. Place the scones on a parchment lined baking sheet. Brush with melted butter and sprinkle with some raw sugar or regular. (I like to place my scones in the fridge for about 20 minutes before baking. This way they don't spread out so much.The directions doesn't say to do that). Bake for 18-25 minutes OR until light golden brown. Cool 10 minutes before serving.
I have to admit that even though I liked them fresh from the oven, I preferred them the next day. I left them on the counter and covered them with plastic wrap. The scones were nice and soft, and the flavors were more pronounced. But, if you want to keep them fresh longer, you will need to freeze them.
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