Cook’s Illustrated BEST Blueberry Scones by Dachshundlady

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Cook's Illustrated BEST Blueberry Scones
Submitted by dachshundlady on October 19, 2008 at 7:00 am

These are the best scones I have ever had. Anywhere. Although they are blueberry, you could use the "roll up" technique to incorporate other things like cranberries, raisins, chocolate chips etc.
8 Table frozen butter, plus 1 Table melted for brushing tops

1 1/2 cups fresh blueberries
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached AP flour, plus some to dust surface
1/2 cup sugar, plus 1 Table for sprinkling tops (I use sparkling for tops)
2 teas baking powder
1/4 teas baking soda
1/2 teas salt
1 teas finely grated lemon zest

Adjust oven rack to middle position. Line baking sheet with parchment paper. Preheat oven to 425 (I do 400 in my oven; 380 when I use convection).

Using the large holes of a box grater, quickly grate butter onto piece of wax paper. Put grated butter in freezer while you continue. Melt other Table of butter and set aside.

Place blueberries in freezer until needed.

Whisk milk and sour cream; place in fridge until needed.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and zest in medium bowl. Add frozen butter and toss quickly until thoroughly coated.

Add cold milk mixture to flour mixture; fold with rubber scraper until just combined. Transfer dough onto liberally floured work surface. Dust top of dough with flour; with floured hands knead dough 6 to 8 times until just holds together in ragged ball, adding flour as needed to prevent sticking.

Roll dough into about 12 inch square. Fold dough into thirds, like a business letter, using bench scraper or metal spatula to release dough if it sticks to surface. Lift short ends of dough and fold into thirds again to form about 4 inch square. Transfer dough onto a flour dusted plate and chill in freezer 5 minutes.

Transfer dough to floured surface and roll into about 12 inch square again. Sprinkle with blueberries, pressing them down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from surface. Roll dough, pressing to form tight log. Lay seam side down and press log into a 12 by 4 inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment lined baking sheet.

Brush tops with melted butter and sprinkle with Table of sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving. ENJOY!!

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