Lemon Zest Blueberry Scones

1. Prepare Butter

Take 8 tablespoons of frozen butter and grate it using a coarse grater. Melt 2 tablespoons of butter in a small bowl using a microwave or stovetop.

2. Whisk Milk and Sour Cream

In another small bowl, whisk together ½ cup of whole milk and ½ cup of sour cream until smooth.

3. Combine Dry Ingredients

In a large bowl, combine 2 cups of flour, ½ cup of sugar, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients until they are thoroughly mixed. Add the grated frozen butter to the flour mixture and use your hands to work it in until the mixture resembles coarse crumbs.

4. Add Lemon Zest and Liquid Mixture

Stir in 1 teaspoon of grated lemon zest. Pour the milk and sour cream mixture into the large bowl and gently fold it in with a spatula until the dough is just combined.

5. Knead and Fold Dough

Turn the dough out onto a well-floured work surface and knead it gently 6 to 8 times. Then, roll the dough into a 12x12 inch square using a rolling pin. Fold the dough into thirds like a business letter, then fold it again into thirds to form a roughly 4-inch square. Place the dough onto a plate and freeze it for 5 minutes to firm up.

6. Press Blueberries and Shape Dough

After chilling, roll the dough again into a 12x12 inch square. Press 1.5 cups of blueberries into the surface of the dough with your hands. Roll the dough into a log and then flatten it into a 4x12 inch rectangle. Cut the dough into 8 rectangular scones using a knife.

7. Preheat Oven and Chill Dough

Place the scones onto a parchment-lined baking sheet and freeze them for another 5 minutes. Meanwhile, preheat your oven to 425°F.

8. Brush with Butter and Sugar

Once the scones have chilled, brush them with the melted butter using a pastry brush and sprinkle the remaining 1 tablespoon of sugar over the tops.

9. Bake Scones

Bake the scones in the preheated oven for 18 to 25 minutes, until the tops and bottoms are golden brown. Allow the scones to cool on a wire rack for at least 10 minutes before serving.