If a flaky biscuit and a muffin had a baby, I think it would taste like this blueberry scone. Adding a few quick folds in this dough adds a bit more rise and a little more puff to the finished product. This makes for a party in your mouth! You may even break out in the “happy food dance”. It’s a real dance, just ask any foodie out there!
That being said, these scones are a little more involved than most scone recipes I’ve made, but the end result is way better… Trust me!
I am going to walk you through the process from start to finish with step-by-step photos. Did I mention I received a new camera for Christmas from my husband? Thanks Babe…you just made my life a whole lot easier!!
Now let’s get started!
First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture. Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.
It is very important not to overwork the dough. If you do your scones will be tough instead of tender. You will only want to knead and fold the dough the number of times called for in this recipe.
- 1 stick unsalted butter (frozen) 113 grams
- 1 ½ cups frozen or fresh blueberries (255 grams)
- 2 tablespoons unsalted butter (melted) this will be brushed on top of the scones before baking.
- ½ cup whole milk (122 grams)
- ½ cup sour cream (57 grams)
- 2 cups all-purpose flour (240 grams)
- ½ cup granulated sugar (100 grams)
- 1 tablespoon Turbinato sugar- to sprinkle on top before baking (13 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon baking soda (3 grams)
- Zest from one lemon
Preheat oven to 425 degrees. Line baking sheet with parchment paper or use silicone pad. Rinse blueberries and pat dry. Place in the freezer until ready to use.
Grate one stick of butter. Place butter in the freezer until ready to use.
Whisk the sour cream and milk together and place in the refrigerator until needed.
Place flour, granulated sugar, baking powder, baking soda and lemon zest in bowl and whisk until combined. Add the frozen butter to this mixture and gently toss with the flour mixture just until the butter is coated. Add the milk mixture and fold with a spatula until combined. Transfer the dough to a floured surface and knead the dough 6-8 times with floured hands. The dough should come together in a ragged ball. Add flour to the surface and to your hands as needed to prevent the dough from sticking.
Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter). I used my large bench scraper to help me with this process. Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square. Chill in the freezer for 5 minutes. (I put mine on a floured plate).
Transfer the dough to a floured surface and roll into a 12” square again. Place blueberries on top of the dough and gently press into the dough.
Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.
Using a sharp (and floured) knife, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles). Place them on a prepared baking sheet, brush with the melted butter and sprinkle with the Turbinado sugar. Bake for 20 minutes or until tops and bottoms are golden brown. Transfer to a wire rack. Wait approximately 15 minutes and serve!