Delicious Recipe for Blueberry Scones (with Powdered Sugar)

Ingredients

• 16 tablespoons unsalted butter (2 sticks), frozen whole
• 1 1/2 cups fresh blueberries (about 7 1/2 oz), frozen blueberries
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon grated lemon zest

Preparation

1. Heat oven to 425. Score and remove 1/2 of the wrapper from the frozen butter. Grate unwrapped ends on large holes of the box grater (total of 8 T). Put grated butter in the freezer until needed. Melt 2 T of the remaining butter and set aside. Save the remaining 6 T butter for another use. Put blueberries in the freezer til needed.
2. Whisk together milk and sour cream in a medium bowl; chill til needed. Whisk flour, 1/2 c sugar, BP, BS, salt, & zest in a medium bowl. Add frozen butter to the flour mixture and toss with your fingers til coated.
3. Add milk mixture to flour mixture; fold with a spatula till just combined. Transfer to a liberally floured work surface. Dust dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximately a 12″ square. Fold the dough into 1/3 like a business letter, using a bench scraper or metal spatula to release dough if it sticks to the countertop. Lift the short ends and fold them into 1/3’s again to form an approximate 4″ square. Transfer dough to plate lightly dusted with flour and chill in the freezer for 5 min.
5. Transfer dough to floured work surface and roll into approximately a 12″ square again. Sprinkle blueberries evenly over the surface of the dough, then press down so they are embedded in the dough. Using a bench scraper, loosen the dough from the work surface. Roll dough, pressing to form a tight log. Lay seam-side down and press the log into a 12″ by 4″ rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer them to a baking sheet.
6. Brush tops with melted butter and sprinkle with the remaining tablespoon of sugar. Bake until tops and bottoms are golden brown, 18 to 25 min. On wire rack, cool for 10 min.
   
   Make Ahead: Put scones on a baking sheet, either refrigerate them overnight or freeze them. For refrigerated cookies, heat the oven to 425 & follow step 6. For frozen, heat oven to 375 & bake for 25 – 30 min.