Blueberry Scones

Name: Blueberry Scones
Yield: Makes 8
Ingredients: 10 tablespoons, unsalted butter, chilled; 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

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By J. Kenji Lopez-Alt

Appears in Cook's Illustrated July/August 2007, America's Test Kitchen TV

Desserts or Baked Goods

SERVESMakes 8

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

For our ultimate blueberry scone recipe, we wanted to bring together the sweetness of a coffeehouse confection, the moist freshness of a muffin, the richness of clotted cream and jam, and the super-flaky crumb of a good biscuit. Increasing ...

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