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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe comes from Bridget Lancaster of Americas Test Kitchen. It produces a scone that is layered, incredibly rich, sweet, and altogether delicious, without the dry, cake-like consistency of most commercial scones. Read more . This is really a kind of puff pastry. The trick is to freeze the shredded butter and to handle the dough as little as possible. The heat from your hands will begin to melt the butter if you're not careful; and this is something you really want to avoid. If you have to handle the dough for more than a minute or so, you're handling it too much. Use frozen blueberries to avoid getting those annoying blue streaks in the dough. If using fresh blueberries, place them in the freezer for at least an hour before starting to make your scones. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
2 tsp baking powder |
1/4 tsp baking soda |
1 tsp salt |
1 tsp grated lemon zest |
1/2 cup whole milk |
1/2 cup sour cream |
8 tbsp grated frozen butter |
Directions:
1. Grate a stick (8 Tbsp) of unsalted butter with a box grater onto a plate and place the plate of shredded butter in the freezer for at least 10-15 minutes.
2. Whisk dry ingredients in a large bowl.
3. Whisk sour cream and milk. Place bowl in refrigerator while you work the frozen butter into the flour mixture.
4. Work frozen butter into dry ingredients as if you were making a pie dough. The goal here is to coat the shreds of frozen butter with flour, but still ensure that the butter does not melt and actually mix with the flour.
5. Fold cold liquid into dry ingredients until just combined.
6. Heavily flour your work surface. Use a lot of flour, more than you normally would for pie or bread dough. Dump dough onto flour and knead quickly into a shaggy mass. Do not overmix.
7. Roll dough into a 12” square. Fold into thirds, turn 90°, then fold again. This should give you a dough with nine layers.
8. Place folded dough onto a floured plate and place in the freezer for at least 5-7 minutes.
9. When dough is thoroughly chilled, roll dough again into 12” square. Place 11/2 cups frozen blueberries on surface of dough. Fold over edge of dough with a bench scraper and roll dough into a log. Flatten log slightly and make certain the ends are flat.
10. Slice log in half, then slice each half in half. Now slice each fourth diagonally. Place scones on baking sheet, brush with melted butter, and dust with sugar.
11. Bake in 450° oven for 18-24 minutes, until golden brown.
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