Blueberry Scones Cook's Illustrated
From the cook's illustrated website: it is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scon
Steps
Adjust oven rack to middle position and heat oven to 425 degrees.
Score and remove half of wrapper from each stick of frozen butter.
Grate butter and place grated butter in freezer until needed.
Melt 2 tablespoons of remaining ungrated butter and set aside.
Save remaining 6 tablespoons butter for another use.
Place blueberries in freezer until needed.
Whisk together milk and sour cream in medium bowl.
Refrigerate until needed.
Whisk flour , 1 / 2 cup sugar , baking powder , baking soda , salt , and lemon zest in medium bowl.
Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture.
Fold with spatula until just combined.
With rubber spatula , transfer dough to liberally floured work surface.
Dust surface of dough with flour.
With floured hands , knead dough 6 to 8 times , until it just holds together in ragged ball , adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square.
Fold do.
Ingredients
unsalted butter, blueberries, whole milk, sour cream, unbleached all-purpose flour, all-purpose flour, sugar, baking powder, baking soda, table salt, lemon zest