Blueberry scones

Ingredients

• Butter

  Unsalted

  10 tbsp or 142g

• Blueberries, frozen

  Unsweetened

  1 ½ cup, unthawed or 233g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Sour cream

  Cultured

  ½ cup or 115g

• Flour

  All Purpose - Giant

  2 cup or 240g

• Sugar

  White, granulated sugar

  ⅝ cup or 120g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Lemon zest

  1 tsp or 2g

Directions

1. 1. Adjust oven rack to middle position. Preheat to 425 degrees. Freeze butter sticks. Freeze berries.
2. 2. Score and remove half of the wrapper from each sticks of frozen butter. Grate unwrapped halves with large-hole grater. Store grated butter in freezer until needed. Melt 2 tbsp of remaining butter and set aside. Save 6 tbsp of remaining butter for other uses.
3. 3. Whisk together the milk and sour cream. Refrigerate.
4. 4. Whisk together flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest.
5. 5. Add frozen grated butter to the dry mix. Lightly toss with fingers to coat butter pieces in dry mix. Be careful not to warm it up too much.
6. 6. Add the cold liquid mixture to the dry mixture. Fold with spatula until just combined. Transfer dough to floured work surface.
7. 7. Dust surface of dough and hands with flour. Knead the dough 6 to 8 times until it holds into a rough ball.
8. 8. Roll dough into a 12-inch square. Fold into thirds like a letter using bench scraper to lift it up. Fold up the dough into thirds again along the perpendicular direction to get a 4-inch square.
9. 9. Transfer dough to a floured plate and place in fridge for 5 minutes to chill.
10. 10. Transfer dough to floured work surface and roll into 12-inch square. Sprinkle berries on top and press in lightly to embed.
11. 11. Roll dough into a tight log. With the seam side down, press the log into a 12x4-inch rectangle.
12. 12. Cut the dough into 4 equal rectangles. then each rectangles into 2 triangles. Transfer to parchment-lined baking sheet.
13. 13. Brush tops with melted butter, then sprinkle with the reserved white sugar.
14. 14. Bake at 425 degrees until tops and bottoms are golden brown, 18-25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
15. NOTES: A. Leftover scones are refrigerated or frozen and re-warmed in a 375 degree oven (8-10 min if refrigerated, 16-20 min if frozen). B. All ingredients must be kept cold or frozen during the making of this recipe! C. Scones can be refrigerated or frozen unbaked before applying melted butter and sugar to tops. To bake refrigerated scones, resume at step 13. For frozen scones, resumes from step 13 also but bakes at 375 degrees for 25-30 min.