Rich and Sweet Berry Scones

READY IN: 1hr 25mins
Recipe by ratherbeswimmin

America's Test Kitchen

Top Review by Suse40

Best scones ever! Very rich, and not weight-watcher friendly, but you can be happy with just one, so treat yourself and your family to these. I used homegrown lemon, and homegrown blueberries, cut them into wedges, and froze them as dough on a baking sheet, then kept them in a ziplock baggie until ready to eat. Put them right into the oven from the freezer, bake, and serve warm. Unbelievable!

Ingredients Nutrition

Directions

  1. Adjust oven rack to the middle position; preheat oven to 425°.
  2. Line a baking sheet with parchment paper.
  3. Freeze, then grate 8 T butter over the large holes of a box grater.
  4. Keep frozen until needed.
  5. Place the berries in the freezer until needed.
  6. Whisk the milk and sour cream together in a bowl and refrigerate until needed.
  7. Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
  8. Add the frozen grated butter and toss with your fingers until thoroughly coated.
  9. Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
  10. Turn the dough and any floury bits out onto a well-floured counter.
  11. Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
  12. Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
  13. Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
  14. Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
  15. Sprinkle the berries evenly over the dough, and press them lightly into the dough.
  16. Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
  17. Lay the dough seam side down and press into a 12 x 4 inch rectangle.
  18. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
  19. Place the scones on the prepared baking sheet.
  20. Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
  21. Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
  22. Transfer to a wire rack and let cool for at least 10 minutes.
  23. Serve warm or at room temperature.

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