Ingredients:
1. 16 TBL butter (2 sticks)
note:
while it is ideal to have 16 TBL, it is not absolutely essential as you will only be using 10 of those 16 (8 for grating, 2 for melting). If you only have 10 TBL, that's fine.
2. 1 1/4 cups frozen blueberries - do not defrost
note:
I felt this specific amount was perfect for the scone. originally it called for 1 1/2 cups but I felt this compromised the dough because there were just too many blueberries for the dough to come together well. using only 1 cup produced a scone that was slightly too doughy with not enough blueberries.
3. 1/2 cup sour cream
4. 1/2 cup heavy cream
5. 10 ounces of king arthur ap flour
6. 1/3 cup + 1 TBL + 1 tsp of granulated sugar
note:
while this seems very specific, I found it to be the perfect amount of sweetness for the scone. 1 tsp more or 1 tsp less I felt produced a scone that was either too sweet or too mild respectively.
7. 1/4 tsp baking soda
8. 1 1/2 tsp baking powder
9. 1/2 tsp grated nutmeg
10. 1 tsp of un-compacted (don't push into measuring spoon) lemon test
11. 1/2 tsp table salt
12. grater, baking sheet with parchment
recipe:
1. Freeze 2 sticks of butter in the freezer for at least 30 minutes.
2. pre-heat oven to 415 and adjust rack to middle position.
3. working with one stick at a time, cut off exactly half the wrapper to expose 4 TBL of butter. holding the wrapped side, grate exactly 4 TBL of butter onto a plate, making sure to lift the grater so that it is not sitting on top of the grated butter.
4. repeat with the other stick of butter to grate a total of 8 TBL of butter.
note:
as noted above, if you only have 10 TBL of butter, go ahead and just directly grab the butter and grate down 8 TBL, just make sure you go fast and that the butter is ice cold.
5. place plate of grated butter into the freezer.
6. combine sour cream and heavy cream into a bowl and mix until combined.
7. combine flour, sugar, baking powder, baking soda, salt, lemon zest, and nutmeg into another bowl and mix until combined.
8. combine the grated frozen butter with the dry ingredients and mix well with a spatula, NOT YOUR HANDS.
9. add wet ingredents to dry and mix until JUST COMBINED.
10. liberally dust work surface and top of dough and roll out dough into a 12x12 square.
note:
getting it to 12 x 12 is important as you need enough room for the blueberries but also need some excess dough to fold in afterwards.
11. pour frozen blueberries onto dough and distribute evenly but try and leave a 1/2" border on the edge.
12. slightly press blueberries into dough, then generously sprinkle them with sugar.
13. fold edges of dough up and over the blueberries to encase them within.
14. flour both sides liberally then pick up ball of dough and squeeze it to try and fuse all the dough. you are trying to make sure there are no pockets of air or flaps of individual dough that could bake off later.
15. flour a plate then place ball onto it and place in the freezer for 10 min.
16. melt 2 TBL of butter.
17. take out dough and flour both sides. squeeze a few more times to ensure it is a tight, compact ball of dough and then form into an 8 by 8 circle.
18. using knife, cut into 8 equal size triangles (like a pizza pie) then place on parchment lined baking sheet with at least 2 inches in between each scone.
19. brush tops with melted butter and then sprinkle tops with 1 TBL of sugar.
20. bake at 415 for exactly 18 min, then increase heat to 450 for 3-5 minutes until the top is golden brown.
21. cool for at least 10 min before serving.
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