Why This Recipe Works: For our ultimate blueberry scone recipe, we wanted to bring together the sweetness of a coffeehouse confection, the moist freshness of a muffin, the richness of clotted cream and jam, and the super-flaky crumb of a good biscuit. Increasing the amount of butter and adding enough sugar gave the scones sweetness without making them cloying; cutting frozen butter into the flour and giving the dough a few folds helped the scones rise; and rolling out the dough before pressing the berries into it and rolling it up like a jellyroll before flattening it and cutting out the scones all contributed to making this our ideal scone recipe.

Scones:

• 8 TBS unsalted butter
• 1 1/2 cups fresh blueberries
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsps baking powder
• 1 tsp fresh lemon zest( I used orange zest…and a bit more than 1 tsp:))
• 1/2 tsp salt( I like to use a bit less)
• 1/4 tsp baking soda

Topping:

• 2 TBS melted butter
• raw sugar, for sprinkling

1. Freeze your butter before starting. You can do it the night before, or a few hours before.
2. Preheat oven to 425 deg. Line a baking sheet with parchment. Set aside.
3. Grate 8 TBS of butter and set aside in the freezer, again.
4. Freeze your blueberries until you need them in the folding process.
5. Whisk the milk and sour cream together. Refrigerate until needed.
6. In a large bowl, whisk the flour,1/2 cup sugar,baking powder, lemon zest,salt, and baking soda.
7. Add the frozen, grated butter and toss until coated thoroughly.
8. Fold in the cold milk/sour cream mixture…just until combined. Do not over mix. You might have some floury bits at the bottom of the bowl…
9. Turn the dough and any floury bits on a well floured countertop. Flour your hands and the dough and knead for 6-8 times…be gentle. It should just hold together in a raggedy ball. It is a soft/wet dough. It will stick as you knead, so add a bit of flour to prevent it from sticking. I like to use a bench scraper to lift the dough off the countertop.
10. Roll dough out in a 12 inch(or so) square. Fold the top and bottom of the dough over the center. Like a business letter. Fold the sides of the dough to form a 4 inch square.
11. Chill the dough in the freezer for about 5 minutes. Flour your countertop again. Roll the chilled dough again in a 12 inch square. Sprinkle the chilled berries evenly over the whole surface (slightly press berries into the dough).
12. Loosen the dough with a bench scraper. Roll the dough in a log, jelly-roll style.
13. Turn the seam side down and press down on the log to form a 12×4 inch rectangle.
14. With a floured knife, cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles.
15. Place the scones on a parchment lined baking sheet. Brush with melted butter and sprinkle with some raw sugar(or regular).
16. Bake for 18-25 minutes OR until light golden brown( I like to place my scones in the fridge for about 20 minutes…this way, they don't spread out so much. The directions doesn't say to do that, but I like to do that for mine). Cool 10 minutes. Drizzle with some icing….or leave plain.

• 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 scone dough in advance.