Fresh Blueberry Scones
Blueberries have been on sale left and right at my grocery store, that I just had to make scones with them. And this one, was probably the best one that I have tried to make at home. They were not very sweet, but full with blueberries, without the streaking that usually happen on scones or muffins, and are covered in sweet sanding sugar. These are even better since they can be prepared ahead of time and frozen, which is a huge timesaver for our family. Weekend mornings are getting a little hard to plan for anymore. I’m always torn between serving something quick for breakfast so we can get going and take the kids to do fun outdoor activities, or starting it the day a little slower with a homemade breakfast. We took the day off yesterday since our daycare center was closed for room changes. Instead of going to Minneapolis, we decided to stay in town instead and maybe check out the Iowa State fair, which we have never been to… (yep, kind of weird, I know, since we’ve been living in Iowa for about 8 years now). I mean, who doesn’t love greasy fatty food on a stick, right? :-) Unfortunately, we woke up to a pretty gloomy day, and then the rain started pouring in, and it didn’t really stop all day. I also must have caught some sort of virus in the middle all of this, so I had a terrible body ache and low-grade fever that I tried to kick. I’m all about rolling in with the punches, but neither one of us really was up to taking two kids with a stroller, to a potentially very muddy setting which will require a lot of cleaning up afterwards. Plus now that I wasn’t feeling all that great, we switched the gear to taking the kids to the Science Center, which is still a lot of fun, but indoor. I talked my hubby into taking the kids without me so I could sleep off my fever and yuckiness, and thankfully he did, but I’m convinced that sleep can fix almost anything that goes wrong. I was also thankful that I had several leftover of these scones hiding in the freezer,because nothing really brightened up a rainy morning than homemade fresh blueberry scone.
Fresh Blueberry Scones
Yield: 8 large scones
16 tablespoons unsalted butter, frozen whole
1 1/2 cups blueberries, fresh, about 7 1/2 ounces, picked over
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional
all-purpose flour, for work surface (10 ounces)
1/2 cup sugar, plus
1 tablespoon sugar, for sprinkling (3 1/2 ounces)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon lemon zest, grated
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 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.
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 before serving.
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.
Source: Cook's Illustrated