Sunday, March 7, 2010

Blueberry Scones

I love scones, but only really good ones. It seems like there are so many that are dry and crumbly, they're just not worth all the calories. I've honestly never made them before these. No good reason, really. I just never got around to it. But I found this recipe and figured I'd give it a shot and it's PERFECT. I didn't make a single change and don't think I ever will, it's that good.

So, give it a shot. They're wonderful! I've since swapped out the blueberries with blackberries and raspberries and both we fantastic as well.

Blueberry Scones

10 tablespoons unsalted butter, frozen whole
1 1/2 cups fresh blueberries (or any other berry)
1/2 cup whole milk
1/2 cup sour cream
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest
Turbanado sugar for topping

  • Preheat oven to 425 degrees.
  • Grate 8 tablespoons of butter and place in freezer. Place blueberries in freezer while working. Set aside remaining 2 tablespoons butter.
  • Whisk together milk and sour cream. Refrigerate.
  • Whisk together flour, sugar, baking powder and soda, salt, and zest. Add frozen butter and toss until coated.
  • Add milk mixture and fold together until just combined. Transfer to a liberally floured surface and kneed 6-8 times, until it just barely holds together in a ball.
  • Roll into a 12 inch square. Fold into thirds (like a letter) then fold short ends into thirds to create a 4 inch square. Transfer to a flour dusted plate and freeze 5 minutes.
  • Re-roll into a 12 inch square. Sprinkle and press berries evenly over surface. Roll into a tight log and lay seam-side down. Press into a 12/4 inch rectangle (it's going to be pretty fat at this point. I just use my hands to even everything out but it is by no means flat). Cut into 4 equal rectangles, then cut each rectangle diagonally. Transfer to a parchment lined sheet.
  • Melt the remaining 2 tablespoons butter and brush on tops then sprinkle with turbanado sugar.
  • Bake 18-22 minutes (mine are perfect at 18).

And here are is the inside. Perfect!

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