From the Kitchen of The Pearl of Seneca Lake B & B
This is a real favorite blueberry scone that is devoured by our guests. I also make it with strawberries. I buy the fruit in season and freeze it to use all year. It originally came from the July/Aug 2007 issue of Cooks Illustrated. They call for freezing the butter first, and grating it. Using the blender eliminates a few steps.
Blueberry Scone Recipe
Place into blender and blend for a few seconds:
2 cups all purpose flour
½ cup sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp lemon zest
8 oz (1 stick) of very cold butter, cut into 1” pieces. Pulse a few times leaving chunks of butter.
½ cup milk
½ cup sour cream
Add the milk/sour cream mixture to blender and blend till mixture forms a ball.
Do not over blend. (You do not want the heat of the blender to warm the butter.)
Roll/Pat the dough into approx 12” square. Fold into thirds like a business letter. Place on plate or bowl and freeze about 5 min.
Roll again into 12″ square.
1 ½ cup blueberries (or strawberries etc.)
Roll up into a tight log. Cut dough at angle to make triangles. Place on parchment paper or Silpat on baking sheet.
Brush with melted butter and Sprinkle with sugar. I refrigerate it until ready to bake.
Bake at 425 deg for 18-25 min. Cool. Enjoy.