Preheat Oven to 425˚ F
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter
1. Grate the frozen butter on the holes of a large box grater, or use a food processor to grate it up.
2. Place the blueberries in the freezer until needed.
3. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.
4. Combine the flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in a medium mixing bowl; Whisk to combine.
5. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
6. Add the milk mixture to the dry ingredients and fold with a spatula just until combined.
7. Transfer the dough to a generously floured work surface.
8. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.
9. Add small amounts of flour as needed to prevent sticking.
10. Roll the dough into a 12-inch square.
11. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.
12. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
13. Return the dough to the floured work surface and roll into an approximately 12-inch square again.
14. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.
15. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the log into a 12 by 4-inch rectangle.
16. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
17. Transfer to a parchment lined baking sheet.
18. Bake until the tops and bottoms are golden brown, 18-25 minutes.
19. Transfer to a wire rack and glaze the scones with the Lemon Glaze.
Lemon Glaze Directions:
1. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl.
2. Stir until the sugar dissolves. Add the lemon zest and butter.
3. Microwave for 30 seconds on high.
4. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
5. Let it set a minute before serving.
Freezing Directions: If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.