Blueberry Scones with Lemon 

 
 

I remember the first time Dakota made these scones and I was there to try them. I knew two things the moment I took my first bite of that scone: one, that this was the best scone I had ever tasted and two, that I would be friends with Dakota forever. Aside from excellent flavor, what makes these scones so perfect is the variation in texture: the crunchy top covered with chunky sugar, the flaky insides filled with fruit in every bite, all the way down to the buttery, golden bottom. Forget those hockey puck, coffee shop scones; these truly are the only scones you’ll need for the rest of your life. — Ju

 

Ingredients

  • 16 Tbsp unsalted butter, frozen

  • 1 1/2 cups blueberries (or fruit of choice)

  • 1/2 cup whole milk

  • 1/2 cup sour cream

  • 2 cups all-purpose flour

  • 1/2 cup sugar, plus extra for sprinkling

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1 tsp grated lemon zest

  • 1/2 tsp salt

 

Instructions

  1. Preheat oven to 425 degrees- adjust rack to middle position

  2. Score and remove half of wrapper from each stick of butter. Grate unwrapped ends on large holes of a cheese grater or box grater - a total of 8 Tbsp. Place grated butter in freezer until needed.

  3. Melt 2 Tbsp remaining ungrated butter and set aside. Remaining 6 Tbsp of butter can be put away.

  4. Whisk milk and sour cream together in medium bowl - refrigerate until needed.

  5. Whisk flour, 1/2 cup sugar, baking powder, baking soda, lemon zest and salt together in a medium bowl. Add frozen, grated butter and toss with fingers until thoroughly coated.

  6. Fold in chilled milk mixture with spatula until just combine (do not overmix - dough will be wet).

  7. Turn dough and any floury bits out onto well floured counter. Lightly flour hands and dough. Knead dough gently 6 to 8 times just until it holds together into a shaggy dough, adding flour as needed to prevent sticking.

  8. Roll dough out into 12-inch square. Fold square into thirds by folding bottom and top of square into the center - you will now have a long rectangle. Fold sides of long rectangle into center, creating a 4-inch square. Transfer to a floured plate and place in freezer to chill dough again for 5 minutes.

  9. Transfer dough to lightly floured surface and roll again into 12-inch square. Sprinkle berries evenly over dough and press them lightly into the dough.

  10. Loosen dough from surface with a bench scraper or spatula; roll dough into a long, tightly rolled log. Place seam side down and pinch ends. Using your hands, press log into a 12 by 4-inch rectangle.

  11. Lightly flour a chef’s knife, slice log into 4 even rectangles, then slice each rectangle into 2 triangles.

  12. Place scones on prepared baking sheet and brush with set aside melted butter. Sprinkle with sugar and bake until scone tops are lightly golden brown, 18 to 25 minutes. Transfer to wire rack and let cool.

Makes 8 scones