Rich and Sweet Berry Scones
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Yields:
-
8 scones
ingredients
- 10 tablespoons unsalted butter
- 1 1⁄2 cups fresh blueberries, hulled and cut into 1/2-inch pieces (or raspberries, blackberries, strawberries, or combination)
- 1⁄2 cup whole milk
- 1⁄2 cup sour cream
- 2 cups all-purpose flour
- 1⁄2 cup sugar, plus extra for sprinkling
- 2 teaspoons baking powder
- 1 teaspoon grated fresh lemon zest
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
directions
- Adjust oven rack to the middle position; preheat oven to 425°.
- Line a baking sheet with parchment paper.
- Freeze, then grate 8 T butter over the large holes of a box grater.
- Keep frozen until needed.
- Place the berries in the freezer until needed.
- Whisk the milk and sour cream together in a bowl and refrigerate until needed.
- Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
- Add the frozen grated butter and toss with your fingers until thoroughly coated.
- Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
- Turn the dough and any floury bits out onto a well-floured counter.
- 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.
- Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
- 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.
- Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
- Sprinkle the berries evenly over the dough, and press them lightly into the dough.
- Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
- Lay the dough seam side down and press into a 12 x 4 inch rectangle.
- Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
- Place the scones on the prepared baking sheet.
- Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
- Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
- Transfer to a wire rack and let cool for at least 10 minutes.
- Serve warm or at room temperature.
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Reviews
-
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!