Recipe revisit – because two packs of blueberries were only $5 even though I know they aren’t in season until late Summer….
What’s wrong with scones? Too dry, too sweet, too much frosting, too little fruit, all of the above?
CooksiIllustrated saves the day again with a scone that’s laden with blueberries, moist, slightly crumbly and not too sweet. No frosting required.
My only complaint is that frozen butter looks too much like grated cheese. I have an instinctual habit of munching on grated cheese…and let’s just say, grated butter is not so tasty.
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.
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
-This recipe only calls for 8 tablespoons of grated butter and 2 tablespoons of melted butter. Use two sticks for ease of grating (so you don’t hurt your hand!)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest
1. Adjust oven rack to middle position and heat oven to 420 degrees. Grate 8 tablespoons of butter on the ends on large holes of box grater using half of each stick. Place grated butter in freezer until needed. Melt 2 tablespoons ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.