Scones
Bruce’s Blueberry Yum Bites

Or skip the work & order fresh from me

Prep and cook time: 60 minutes

Makes 24 minis or 8 large Scones

280 calories

Ingredients

• 1 ½ cups fresh blueberries (7 ½ oz) or frozen - smaller size, frozen

• 10 Tbsp (2 stick) unsalted butter, frozen

• ½ cup sour cream or whole milk yogurt

• ½ cup sugar plus 1 Tbsp for sprinkling

• 2 cups unbleached all-purpose found, plus additional for work surface

• ¼ tsp baking soda

• 2 tsp baking powder

• 1 tsp grated lemon zest

• ½ tsp table salt

Preparation

1. Adjust oven rack to middle position and heat oven to 425 degrees.  Grate 8 Tbsp of butter.  Place grated butter in freezer until needed.  Melt 2 Tbsp of remaining ungrated butter and set aside.   Place blueberries in freezer.

2. Whisk together sour cream or yogurt and milk in medium bowl; refridgerate until needed.  Whisk flour, baking powder, ½ cup sugar, salt, baking soda, and lemon zest in medium bowl.  Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. 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 6-8 times, until it just holds together in a ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into an approximate 12” square.  Fold dough in thirds like a business letter, using a bench scraper or metal spatula to release dough from the work surface. Lift short ends of dough and fold into thirds again to form an approximate 4-inch square. Transfer dough to a plate lightly dusted with flour and chill in freezer for 5 minutes. 

5. Transfer dough to floured surface and roll into an approximate 12-inch square again. Sprinkle blueberries over surface of dough, then press down or use a rolling pin so they are slightly embedded in the dough. Using bench scraper, loosen dough from the work surface. Roll dough, pressing to form a tight log.  Lay seam side down and press log into 12 by 4-inch rectangle.  Using floured knife or bench scraper cut the 12-inch section in half, forming two, 6-inch sections.  Cut triangles, creating approximately 12 triangles for each section, totaling 24 mini scones.  For larger scones, do not cut dough in half.  Larger triangles make approximately 8 scones. 

6. Brush tops with the butter and sprinkle with sugar. Bake until tops are golden brown, 15-18 minutes for minis and 18-25 mins for large. Transfer to a wire rack to cool 10 minutes before serving. 

Tips

• A food processor with grater attachment is best for grating butter

• A grating planer works well for the lemon zest 

• You can substitute 3-4 drops of lemon juice for the zest

• If you use gluten free flour you will need a little extra liquid 

• Do not over work the dough

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