Rich and Sweet Berry Scones |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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America's Test Kitchen 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:
1. Adjust oven rack to the middle position; preheat oven to 425°.
2. Line a baking sheet with parchment paper.
3. Freeze, then grate 8 T butter over the large holes of a box grater.
4. Keep frozen until needed.
5. Place the berries in the freezer until needed.
6. Whisk the milk and sour cream together in a bowl and refrigerate until needed.
7. Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
8. Add the frozen grated butter and toss with your fingers until thoroughly coated.
9. Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
10. Turn the dough and any floury bits out onto a well-floured counter.
11. 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.
12. Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
13. 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.
14. Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
15. Sprinkle the berries evenly over the dough, and press them lightly into the dough.
16. Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
17. Lay the dough seam side down and press into a 12 x 4 inch rectangle.
18. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
19. Place the scones on the prepared baking sheet.
20. Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
21. Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
22. Transfer to a wire rack and let cool for at least 10 minutes.
23. Serve warm or at room temperature.
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