Here we are, back on the blueberry kick. Seriously though...some delicious things came out of the last batch of fresh blueberries I got! These scones were good no matter how we ate them. Fresh out of the oven they were warm and soft and the blueberries burst in your mouth. The next morning, the scone was cool, but just as tasty. The scones we froze (unbaked) baked up nicely later on in the week. Basically, however you are going to eat them, just eat them!
This recipe makes 8 scones.
8 TBSP frozen, unsalted butter
1 1/2 C fresh blueberries, washed
1/2 C milk (I used 2%)
1/2 C sour cream
2 C all-purpose flour
1/2 C sugar + extra for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp grated lemon zest (optional)
2 TBSP unsalted butter, melted
Preheat the oven to 425 with a baking rack in the middle.
Grate the frozen butter.
Put the blueberries in a small bowl and place them in the freezer.
Whisk together the milk and sour cream. Keep it in the fridge.
Mix together the flour, sugar, baking powder, baking soda, salt, and 1 tsp of the lemon zest.
Add the grated butter and combine it with the dry mix with your fingers.
Add the milk and the sour cream mixture and stir it until it is just combined.
Turn the dough out onto a large floured surface.
Knead the dough with your hands a few times until the dough holds together in a rough ball. (You can always add a little more four - you don't want the dough sticking to everything.)
Roll the dough into a 12"x12" square (approximate).
Fold the dough into thirds so it makes a long, thin dough rectangle.
Fold the dough into thirds again by bringing in the short ends, to form a square.
Put the dough on a floured plate and place it in the freezer for 5 minutes.
On the lightly floured surface, roll the dough out into a 12"x12" square again and sprinkle the blueberries on top and then gently press them partway into the dough.
Roll the dough into a tight log (using a spatula to get the dough off the floured surface may help).
Put the roll seam side down on the lightly floured surface and roll it out to a 12"x4" rectangle.
Using a sharp knife, cut the rectangle into four even squares.
Cut each square in half to form two triangles.
Line a baking sheet with parchment paper.
Place the scones on the parchment paper.
*If you would like to freeze the scones, place the scones on the parchment paper and then into the freezer for 20 minutes. Then place them in a freezer safe, airtight container or bag and keep them in freezer until you are ready to bake them. They may need additional baking time depending on your oven. Keep and eye on them and remove them when golden brown.*
In a small bowl, combine the remaining 1 tsp of lemon zest and sugar (or you can just use sugar).
Brush the top of each scone with melted butter.
Sprinkle with the lemon zest-sugar mixture.
Bake for 15-22 minutes until the scones are golden brown.
Cool slightly on a wire rack for a few minutes before serving.
This recipe is adapted from www.annies-eat.com.