Blueberry Scones

Yield: 8 servings

 

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

⅓ cup Turbinado sugar plus 1 tablespoon Turbinado sugar

8 tablespoons unsalted grated homemade or Irish butter, frozen

½ cup sour cream

1 large egg

2 cups blueberries, washed and destemmed

1 tablespoon lemon zest

 

 

Suggested garnishes:

Fresh blueberries

Gound cinnamon

Ground nutmeg

Crème fraiche

Whipped cream

Honey

Lemon curd

Maple syrup

 

 

Steps:

1. Line a baking sheet with parchment paper.
2. Place flour, baking powder, baking soda, and salt into a sifter and sift into a large mixing bowl.
3. Add 1/3 cup sugar to dry ingredients.
4. Place grated, frozen butter into flour mixture.
5. Stir with a fork until mixture resembles a coarse meal,
6. Add blueberries and lemon zest. Toss in dry ingredients to coat.
7. In a separate bowl, whisk together sour cream and egg until smooth and thoroughly combined.
8. Gently stir sour cream and eggs into dry ingredients until large dough clumps form. Try to keep blueberries whole.
9. Place dough onto a large sheet of parchment paper.
10. Use hands on the outside of the parchment paper to gently press the dough together to form a large ball. Roll dough, inside of parchment paper, gently on a hard surface until dough holds together as a ball.
11. Open parchment paper.
12. Flour hands and gently pat the dough into an 8” circle that is 3/4” thick.
13. Sprinkle top with the tablespoon of sugar.
14. Dip a sharp knife in flour to coat.
15. Cut into 8 triangles. Redip knife in flour as necessary.
16. Use a flour coated spatula to place the dough triangles on the baking sheet lined with parchment paper, 1 inch apart.
17. Chill for 30 minutes.
18. While scones are chilling, place oven rack in lower-middle position and preheat oven to 400° F.
19. Bake until golden, between 20 to 25 minutes.
20. Cool for 5 minutes and serve warm or at room temperature with garnish choices.