The SconeLady was given this recipe by her sweet mother-in-law, along with some fairly detailed instructions from America's Test Kitchen. In anticipation and the desire to share, I called my sister and said, 'Be here at 3:00! I think you'll not be sorry.'
Here is the recipe!
Turn oven to 425F.
Grate 1 cube frozen butter, and place back in freezer.
2 cups all purpose flour
1/4 tsp soda
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/2 cup sour cream
1/2 cup whole milk
Add 2 tsp grated lemon zest.
Have ready 1 1/2 to 1 3/4 cups frozen blueberries - do not wash them!
Stir all dry ingredients. Add frozen grated butter and mix with fingers (do not work it for too long; butter needs to stay cold). Then add the sour cream and milk mixture.
Turn out on heavily floured counter, and do 6 or 7 turns. Roll out to 12"x12" square.
Then fold the top and bottom of the dough over the center, like a business letter. Fold the sides of the dough inward to form a 4" square.
Roll the dough into a log, like a jelly roll. Turn the seam side down, and press on the log to form a 12"x4" rectangle.
Cut the dough with a floured knife, into 4 small rectangles . Cut each rectangle into 2 triangles (geometry lesson for the kids!). Place scones on parchment lined baking sheet. Brush with melted butter, sprinkle with sugar.
Bake for 18 to 25 minutes, or until golden brown. I ended up needing to keep baking, 2 minutes at a time, in order for the insides to be done. So I placed loose foil on the top, once they were golden brown, and kept checking until I was sure they were ready to remove.
The taste was marvelous! And the company? even better. Husband and sister rallied to the cause, and savored the scones, the butter, the jam, and the cream. And, of course, the tea! Really, you must try this recipe and tell me what you think, dear lovers-of-scones.
There won't be a sorry bone in your body.
See you along the way!