Yes, I know it’s not blueberry season, and that I ought to be writing about the beef stew or the pumpkin pancakes I enjoyed last week. But something about scones (and muffins, come to think of it) reminds me of autumn. They’re a perfect treat to whip up while the coffee is brewing, to bake while getting ready for the day, and to grab on the way out the door in a sweater and scarf.
There’s some extra rolling-and-folding with this particular recipe, but I think it makes the scones extra flaky and really ensures that the blueberries are spaced throughout the scone without touching each other or clumping up.
8 Tablespoons cold butter, plus 2 T. more for brushing
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon lemon zest
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups fresh blueberries, frozen
sanding sugar or regular white sugar for sprinkling
Grate the butter on the large holes of a box grater; scoop into a small bowl and place in the freezer for 5 minutes while prepping.
Preheat oven to 425. Combine the dry ingredients in a medium-large bowl. Incorporate the frozen butter with a spoon (if you use your fingers, the heat from them may cause the butter to melt slightly). In a separate bowl, whisk together the sour cream and whole milk, and stir into the dry ingredients with a wooden spoon until just combined.
Turn out onto a well-floured surface, and knead a few times. Roll out into a 12×12 inch square. Using a bench scraper, fold the dough into thirds, then fold into thirds again in the opposite direction to form a square. Roll the dough out into a 12×12 inch square again and refold. Place on a plate and freeze for 5 minutes.
Roll out to a 12×12 inch square for a final time. Press the blueberries into the dough in a single layer, getting all the way to the edges. Carefully roll up as you would a jelly roll. Flatten and carefully press the roll into a 4-inch wide rectangle. Using the bench scraper, cut into 4 rectangles. Then cut each rectangle diagonally to make 2 triangles.
Place on a baking sheet lined with parchment paper. At this point the scones can be baked or refrigerated overnight. Brush with melted butter and sprinkle with sugar. Bake 18-25 minutes, or until golden-brown. Serve warm, with or without butter.