Heavenly Blueberry-Lemon Scones

1. Prep Work

Pre-Chill Butter and Blueberries: Grate 8 tablespoons of butter and place in the freezer. Melt the remaining 2 tablespoons and set aside. Put blueberries in the freezer. Combine Dairy: Whisk together milk and sour cream in a bowl. Refrigerate. Dry Mixture: Mix flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in a separate bowl.

2. Dough Formation

Butter Incorporation: Add the frozen butter to the flour mix, tossing until coated. Wet Meets Dry: Pour in the chilled milk mixture and fold until just combined. Knead the Dough: Transfer to a floured surface, knead 6-8 times. Roll into a 12-inch square. Fold and Chill: Fold the dough like a letter, then fold again into a 4-inch square. Chill in the freezer for 5 minutes.

3. Shaping

Second Roll: Roll the dough out to a 12-inch square. Sprinkle and press blueberries into the dough. Form Scones: Roll the dough into a log, cut into rectangles, then triangles. Place on a baking sheet.

4. Baking

Final Touch: Brush with melted butter, sprinkle with sugar. Bake: At 425 degrees, bake until golden brown (18-25 minutes). Cool before serving.