Grandpa Joe's favorite
Blueberry Scones

Freshly baked scones for breakfast (or almost any time) are not only very English, they are also very good!  The blueberries add a Michigan touch.

About this recipe

This is another recipe from Cook's Illustrated magazine.  The ingredients list is not particularly special, but the procedure is sheer genius.  Whenever breakfast becomes a special event, I urge you to consider this version of making scones.

Ingredients

  • 1½ cups fresh blueberries
  • 10 tablespoons unsalted butter, frozen
  • ½ cup sour cream
  • ½ cup whole milk
  • 10 ounces unbleached all-purpose flour
  • 3½ ounces sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon grated lemon zest

Directions

  1. Grate the frozen butter stick using the large holes of a box grater to accumulate 8 tablespoons.  Place the grated butter in the freezer until needed. 
  2. Melt 2 tablespoons of butter and set aside. 
  3. Place the blueberries in the freezer until needed.
  4. Whisk the milk and sour cream in a bowl and refrigerate until needed.
  5. Whisk the remaining dry ingredients in another bowl.  Add the frozen butter and toss with your fingers until thoroughly coated.
  6. Add the milk mixture, and fold with a spatula until just combined. 
  7. Transfer the dough to a liberally floured work surface.  Dust the surface of the dough with flour, and with floured hands, knead the dough 6 to 8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
  8. Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter, using a bench scraper.  Lift the short ends of the dough and fold into thirds again to form a 4-inch square.
  9. Transfer the dough to a plate dusted with flour and chill in the freezer 5 minutes.
  10. Transfer the dough to a floured work surface and roll into a 12-inch square again.  Sprinkle the frozen blueberries evenly over the surface of the dough, then press down so they are slightly embedded in the dough. 
  11. Using a bench scraper, loosen the dough from the work surface.  Roll the dough, pressing to form a tight log.  Lay the log seam-side down and press the log into a 12 by 4-inch rectangle. 
  12. Using a sharp knife, cut the rectangle crosswise into 4 equal rectangles.  Then cut each rectangle diagonally to form 2 triangles and transfer to a parchment-lined baking sheet.
  13. Brush the tops with melted butter and sprinkle with sugar.  Bake in a preheated 425° F oven until the tops and bottoms are golden brown, about 20 minutes. 
  14. Transfer to wire rack and let cool 10 minutes before serving.

Notes

  • 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.
  • The butter should be frozen before grating.
  • If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted.
Blueberries added and ready to be rolled into a log shape.
Rolled and flattened to a 12 x 4 x 1 inch rectangular shape.
Ready for the oven.
Posted: September 2014; pictures added: September 2015.