Cooks Illustrated Blueberry Scones Part 1 Recipe

Name: Cooks Illustrated Blueberry Scones Part 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 tablespoons unsalted butter (2 sticks), frozen whole (see note above); 1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note); 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; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon table salt; 1 teaspoon grated lemon zest

Servings: persons

16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
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
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1
1. 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). Freeze grated butter until needed. Melt 2T of remaining ungrated butter and set aside. Place blueberries in freezer until needed.
2
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, b/powder, b/soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3
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 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4
4. Roll dough into aprox 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5
see Cooks Illustrated Blueberry Scones Recipe Part 2

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 tablespoons unsalted butter (2 sticks), frozen whole (see note above), 1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note), 1/2 cup whole milk, 1/2 cup sour cream, and more.

Yes, Cooks Illustrated Blueberry Scones Part 1 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cooks Illustrated Blueberry Scones Part 1

How did you like this recipe?

Frequently Asked Questions