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1
Adjust oven rack to the middle position; preheat oven to 425u00b0.
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2
Line a baking sheet with parchment paper.
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3
Freeze, then grate 8 T butter over the large holes of a box grater.
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4
Keep frozen until needed.
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5
Place the berries in the freezer until needed.
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6
Whisk the milk and sour cream together in a bowl and refrigerate until needed.
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7
Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl.
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8
Add the frozen grated butter and toss with your fingers until thoroughly coated.
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9
Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix).
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10
Turn the dough and any floury bits out onto a well-floured counter.
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11
Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
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12
Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter).
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13
Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes.
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14
Transfer the dough to a lightly floured counter and roll again into a 12-inch square.
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15
Sprinkle the berries evenly over the dough, and press them lightly into the dough.
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16
Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed.
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17
Lay the dough seam side down and press into a 12 x 4 inch rectangle.
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18
Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles.
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19
Place the scones on the prepared baking sheet.
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20
Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar.
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21
Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking.
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22
Transfer to a wire rack and let cool for at least 10 minutes.
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23
Serve warm or at room temperature.
