The Best Baked Scones

After not writing for so long, I definitely owe the world something really good, so here it is.  We love eating these.  The blog I got them from is no longer open to the public and I panicked the day I went for the recipe and realized that.  Thank goodness my awesome friend, Cindi, that shared it with me in the first place had saved it elsewhere.  Another good reason to post it here - if something ever happens to my printed copies and my computer, hopefully it will still be here in blog world.

We've never used fresh fruit to make them, just frozen, and we always add chocolate.

Without further adieu...

The Best Blueberry Scones  from thedelectableword.blogspot.com

2 sticks butter, frozen (You will only use 10 tablespoons, however)
1.5 cups fresh blueberries
1/2 cup 1 percent milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 cup sugar, plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon finely grated lemon zest

1) Preheat oven to 425.  Remove half of the wrapper from each stick of butter (so 4 tablespoons are visible on each).  Grate unwrapped ends with the large holes of a box grater (8 tablespoons grated total).  Place grated butter in freezer until ready to use.  Melt 2 Tablespoons of remaining unused butter and set aside.

2) Whisk together milk, sour cream, and vanilla extract.  Set aside, in refrigerator.

3) In a separate bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest.  Add frozen butter and toss with fingers until coated.

4) Add milk mixture to flour mixture.  Fold with spatula until just combined.

5) Transfer dough to liberally floured work surface.  With floured hands, knead 6 to 8 times (don't overwork!), until it just holds together in a ragged ball.

6) Roll dough into about a 12 x 12 square.  Fold dough into thirds like a business letter.  Then fold your new 12 x 4 rectangle into thirds the other way, creating a 4 x 4 square.

7) Transfer dough to a lightly floured plate and freeze for 5 minutes.

8) Remove dough from freezer and return to floured work surface.  Roll into a square about 12 x 12.

9) Sprinkle blueberries evenly onto square, and lightly press into dough.

10) Roll dough tightly into a log.  Lay seam side down and slightly flatten log into a 12 x 4 rectangle.

11) Using a sharp, floured knife, cut rectangle into four even rectangles (each will be 3 x 4).  Cut each rectangle in half diagonally.  You ought to have eight evenly sized triangles.

12) Place scones on a parchment lined baking sheet.  Brush each with melted butter and sprinkle with remaining sugar.

13) Bake for 18-25 minutes, until top and bottom are golden brown

14) Remove from oven and cool on a rack for 10 minutes.