- 8 Tbsp unsalted butter, frozen + 2 Tbsp melted
- 2 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/2 cup sour cream, cold
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
- coarse sugar for topping
- Preheat oven to 425F with the rack in the middle.
- Whisk all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) together until smooth. Refrigerate.
- In a large bowl whisk together all dry ingredients (2 cups flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp baking powder, 1/4 tsp baking soda).
- Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour. Add the cold wet ingredients and stir just until barely holds together.
- Dump the dough out onto your working surface and continue pressing the dough together until it holds shape, then fold several times to form a dough. Do not overwork it or the scones will be tough. Roll the dough into a rectangle (16" x 12") flouring the surface and the pin as needed.
- Spread the berries all across the surface and press them in with the palms of your hands. Now fold or roll tightly into a log. Cut the log into 8 triangles and transfer to a baking sheet, spacing them evenly.
- Refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking. Scones can be left in the fridge overnight for baking in the morning or frozen for storage up to 1 month.
- Melt 2 Tbsp of the butter and brush the tops of the scones, then generously sprinkle with coarse sugar.
- Bake for 15-20 minutes until the tops are golden brown.
Based on a recipe by Let the Baking Begin