• 8 tbsp unsalted butter
• 1 ½ cup fresh blueberries
• ½ cup whole milk
• ½ cup sour cream
• 2 cups all purpose flour
• ½ cup sugar
• 2 tsp baking powder
• 1 tsp fresh lemon zest
• ½ tsp salt
• ¼ tsp baking soda
1. Freeze your butter before you start. You can do it the night before, or a few hours before.
1. Preheat oven to 425˚F. Line a baking sheet with parchment. Set aside. Grate the butter and set aside in the freezer, again. Freeze your blueberries until you need them in the folding process. Or use frozen ones.
2. Whisk the milk and sour cream together. Refrigerate until needed, so it stays cold.
3. In a large bowl, whisk, ½ cup sugar, baking powder, lemon zest, salt, and baking soda. Add the frozen, grated butter and mix until butter is coated with flour mixture. Fold in the cold milk/sour cream mixture, just until combined – important not to over mix.
4. Turn the dough and any floury bits on a well floured counter-top. Flour your hands and the dough and knead for 6-8 times… be gentle. It should just hold together in a raggedy ball. It is a soft/wet dough. It will stick as you knead, so add a bit of flour to prevent it from sticking. Use a bench scraper to lift off the dough from the counter-top. Roll dough out in a 12-inch square. Fold the top and chill the dough in the freezer for about 5 minutes.
5. Flour your counter-top again. Roll the chilled dough again in a 12-inch square. Sprinkle the chilled berries evenly over the whole surface. Fold the sides of the dough to form a 4-inch square. Loosen the dough with a bench scraper. Roll the dough in a log. Turn the seam side down and press down on the log to form a 12×4 inch rectangle. With a floured knife, cut the dough in 4 small rectangles. Cut each rectangle in 2 triangles. Place the scones on a parchment line baking sheet. Brush with melted butter and sprinkle with some raw or regular sugar. Bake for 18-25 minutes or until light golden brown and cool for 10 minutes before serving.