Blueberry Scones

I am so ecstatic about how this recipe turned out, because it’s essentially the first pastry that I’ve made that actually came out well! These scones had the best texture, and were even better than those yummy ones you can get at Starbucks! This is a recipe I’ll make again and again, enjoy!



Mia enjoying a piece of scone. =)



Blueberry Scones

Cooks Note:

It’s crucial that you don’t over-work the dough…you actually want to work with it as little as possible. Be careful when working with the butter, it should be frozen solid before grating. Also, don’t freak out that this recipe calls for 2 sticks of butter; you will actually only use 10 tablespoons of it. Frozen berries work just as well as fresh ones, but don’t defrost them. If you’re feeling adventuresome substitute blueberries for an equal amount of raspberries, strawberries, or blackberries.

Ingredients:

1 C unsalted butter (2 sticks), frozen whole (see note above)

1 1/2 C fresh blueberries

1/2 C whole milk

1/2 C sour cream

2 C unbleached all-purpose flour, plus additional for work surface

1/2 C sugar, plus 1 tablespoon for sprinkling

2 t baking powder

1/4 t baking soda

1/2 t table salt

1 t grated lemon zest

Directions:

Adjust oven rack to middle position and heat oven to 425° F.

Score at the 4 tablespoon mark each stick of butter, and remove half the wrapper from each stick. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). 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.

The scored butter

The grated butter

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.

The flour mixture with the butter tossed in.

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.

The milk and flour mixture combined.

The kneaded dough.

Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

My attempt at a 12-inch square.

Dough folded into thirds.

Dough folded into thirds again and ready for the freezer.

Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes (if you can wait that long) before serving.

The dough ready for the oven.

To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Makes 8 Scones

Source: America’s Test Kitchen

I’m linking this post up at:
Metamorphosis Monday
Menu Plan Monday
Skip to My Lou
Tip Me Tuesday
Today’s Creative Blog