Blueberry Scones with Pictures

Finally, I got around to taking these pictures to illustrate this recipe step by step. Try them and enjoy!

Blueberry Scones
Makes 8

DRY MIX:
2 cups all-purpose flour
½ cup white sugar
2 tsps baking powder
¼ tsp baking soda
1 tsp table salt
2 tsps lemon zest
8 Tbls unsalted butter, frozen and grated
WET MIX:
½ cup milk
½ cup sour cream
FRUIT:
1 cup blueberries
TOPPING:
2 Tbls butter, melted
1 Tbl sugar

Preheat oven to 425ºF.

NOTE: Pictures are of a double batch. Yours should be half as much.

1. Grate frozen butter on box grater (large holes) or in food processor using the grating disk. Put in freezer until you are ready for it.

2. Combine dry ingredients in large bowl and mix well with whisk.

3. Combine wet mix ingredients in a small bowl and mix well with whisk.

4. Work butter into dry mix with fingers or a pastry cutter.

5. Make a well in center of dry mix and pour in the wet mix.

6. Using a rubber spatula incorporate dry mix and wet mix with a folding action. Bring it together every so gently. Mix as little as possible. At this point, the mix should be very disorganized and shaggy…great.

7. Turn mix out onto a heavily floured board.

8. Push all together into a rectangle. Do not knead.

9. With a floured rolling pin, flatten keeping the rectangular shape as much as possible till about ½” thick. With a dough scraper or large spatula, fold one long side into the center.

10. Then lift the other long side and fold into center.

11. Fold the dough's short sides into center. You should have a thick compact square or small rectangle. Put into freezer for 5 minutes.

12. Remove from freezer and roll dough into rectangle about ½” thick. Press blueberries slightly into dough on long of rectangle. No need to cover the entire surface. Now roll dough jellyroll fashion starting with the blueberry side.

13. Flatten slightly and shape until you have a rectangle about 4” wide by 12” long and 1 ½” to 2” thick. Brush top with melted butter and sprinkle with sugar. With floured dough scraper or large knife, cut dough in half in the middle of the 12” side making two 6" pieces. Then cut each 6" piece in half making four 3" pieces. Cut each 3" piece in half on an angle creating a triangle.

14. Place on ungreased cookie sheet and bake at 425ºF for 22-25 minutes or until lightly browned.

NOTE: These are very good heated up the next day. Bake for 5 minutes at 400ºF. They also freeze very well. Let frozen ones defrost and then bake 5 minutes at 400ºF.