SCONES, THE EASY WAY

Blueberry Scones

I'm not sure how many of you have tried these delicious little fruit filled biscuits, but when I first tried this recipe I was very disappointed in the way they cooked up. So I sat about making them so they were as nice and high as I wanted them to be and also as sweet.

The butter should be frozen solid before grating. I chill the flour, sugar mixture before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. Any fruit can be used in place of the blueberries. ( I especially like raspberries, so I buy the frozen ones to use in my scones. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container.

To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and re-crisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Makes 6-8

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh or frozen blueberries or any other fruit you desire (about 7 1/2 ounces)
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 ( I also use 1/3 cup on top of the fruit when making the scones and then the tablespoon on top with the butter before baking.
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest ( I omitted this but some of you may like to use it)

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper
from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter , the flour, and the 1/2 cup sugar in freezer until needed. Melt 2 tablespoons of additional butter and set aside.

2. lightly grease an 8" square or round cake pan. ( I use a round one and the scones bake up perfect.)

3. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Add baking powder, baking soda, salt, and lemon zest , if used, in the bowl with the grated butter and flour/sugar mixture Toss with fingers until thoroughly coated.

4. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times,
until it just holds together in ragged ball, adding flour as needed to prevent sticking.

5. Divide the dough in half and press one half into the prepared pan, then top with the blueberries jor other fruit and spread it evenly over the top of the dough. This is where I add the extra 1/3 cup of sugar. I sprinkle it over the top of the fruit evenly.

6. Now spread the other half of the dough over the top of the bottom dough with the fruit and brush the melted butter over the top. Then sprinkle the 1 tablespoon of sugar on top.
Using a floured bread scraper or spatula, I then score the scones by cutting them into eighths if in a round pan, or into 6 scones by cutting across the square pan once through from side to side and then twice through from the other side
NOTE: Cutting through the dough before baking to score it is not necessary unless you want your scones to break apart easily in proportioned pieces.

Bake 18 to 25 minutes.until tops and bottoms are golden brown. Transfer to wire rack and let cool 10 minutes before serving.

To Make Ahead:
Scones may be refrigerated or frozen before baking, If refrigerated, bake as directed. If frozen bake at 375 degrees for 25-30 minutes or until done and both top and bottom are brown.