Blueberry Scones

Don't let the word scones elicit an image of a dry, crumbly breakfast food.  These are not that scone.  This recipe bakes up moist, sweet {but not overly sweet}, easy and delicious scones.  A perfect use of any frozen berries {blueberries, raspberries, blackberries, strawberries} you may still have in the freezer from last year.  The best thing?  They are easily frozen and baked as needed.  Now tell me, what's better to smell in the morning than fresh scones baking while hot coffee is brewing?  This is definitely a very good thing.

Blueberry Scones

Source:  America's Test Kitchen

10 T. unsalted butter
1 1/2 c. fresh blueberries
1/2 c. whole milk
1/2 c. sour cream
2 c. all-purpose flour
1/2 c. granulated sugar, plus extra for sprinkling
2 t. baking powder
1 t. grated fresh lemon zest
1/2 t. salt
1/4 t. baking soda

If you will be baking them today, preheat the oven to 425 degrees Fahrenheit.  {For freezer instructions, see note at the end of the recipe.}  Line a baking sheet with parchment paper.

Freeze, then grate the butter over the large holes of a box grater.  Keep frozen until needed.  {photo #1} If the berries are fresh, place in the freezer until needed. {photo #2}

Whisk the milk and sour cream together in a medium bowl and refrigerate until needed.  Whisk the flour sugar, baking powder, lemon zest, salt and baking soda together in a medium bowl.  Add the frozen, grated butter and toss with your fingers until thoroughly coated.  Fold in the chilled milk mixture with a rubber spatula until just combined {do not overmix}.

Turn the dough and any floury bits out onto a well-floured counter.  Lightly flour your hands and the dough and knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.

Roll the dough out into a 12" square.  Fold the top down, bottom up {over the top}, and then sides in {over bottom} of the dough {over the center} to form a 4" square.  Transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.  Do not overchill.

Transfer the dough to a lightly floured counter and roll again into a 12"square.  {photo #3}  Sprinkle berries evenly over the dough, and press them lightly into the dough.  Loosen the dough from the counter with a bench scraper or thin metal spatula and roll into a tight log.  {photo #4} Pinch the seam closed.  lay the dough, seam side down, and press into a 12"x4" rectangle.  Using a floured chefs knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.  {photo #5}

Place the scones on the prepared baking sheet.  {photo #6}  Lightly sprinkle the tops with granulated sugar. Bake until the scone tops are lightly golden brown, 18-25 minutes.  Transfer to a wire rack and let cool 10 minutes.  Serve warm or at room temperature.

**Freezer Instructions**
These freeze up very well for about a month.  After cutting the scones and sprinkling with granulated sugar, place on a parchment paper lined pan in the freezer until frozen solid, about 6 hours.  Transfer to a large zipper-lock bag.  On baking day, do not thaw the scones.  Preheat the oven to 375 degrees Fahrenheit.  Bake the frozen scones on a parchment lined baking sheet 25-30 minutes.  Let cool on a wire rack for 10 minutes.  Serve warm or at room temperature.