Make sure all the dairy is as cold as possible.

The butter needs to be FROZEN and keep the sour cream and milk in the refrigerator. Don't overhandle the dough, since your warm hands will melt the butter and your scones will not be tender but dense.

Why grate frozen butter?

The reason we are using frozen butter and chilling the rest of the ingredients is to make sure the butter will remain in small cold chunks, dispersed among the dough. As the scones bake at a high temperature, the butter will melt and create pockets and layers in the scones. If you don't chill the ingredients, the butter will melt into the dough and the scones will turn out dense.

Don't overmix the dough.

It's ok if there is still some flour that's not mixed in when you're mixing the wet ingredients into the dry ingredients. Finish mixing it on a really well floured countertop.

Work quickly! Chill the dough if it warms up at all.

I even place the shaped scones in the refrigerator or freezer for a few minutes before baking them so they can be as cold as possible before putting them in the oven.

Can you use frozen blueberries?

Fresh blueberries are best. They hold their shape really well even when baking and won't discolor the dough. However, frozen blueberries will work too, but they are more likely to burst and leak.

How to store blueberry scones?

Store at room temperature, covered, for up to 3 days and in the refrigerator if you want to store them longer.

Can you freeze scones?

Yes! Scones can be frozen for up to 3 months in an airtight container or a freezer ziplock bag. I usually freeze baked scones that have been cooled completely. To serve, simply defrost the baked scones at room temperature. (Wrap them in a kitchen or paper towel to absorb condensation and to keep them from drying out.) You can also reheat them in the oven at 350-400 degrees for about 5-10 minutes.

Blueberry Lemon Scones

Name: Blueberry Lemon Scones
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 stick, 8 Tablespoons butter, frozen, plus 1 1/2 more Tablespoons melted; 1/2 cup whole milk; 1/2 cup sour cream; 2 cups all-purpose flour, plus additional for work surface; 1/2 cup sugar, plus 1-2 Tablespoons for sprinkling; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon sea salt; 1 teaspoon grated lemon zest; 1 1/2 cups fresh blueberries (about 7 1/2 ounces)

Blueberry Lemon Scones

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The most tender and flaky blueberry scones with lemon zest giving it a lovely aromatic flavor. They are the best treat to enjoy with coffee.

Author: Olga's Flavor Factory adapted from America's Test Kitchen
Prep Time: 35 mins
Cook Time: 20 mins
Total Time: 55 mins
Yield: 8 scones 1x
Category: Sweets

Ingredients

Scale

1 stick, 8 Tablespoons butter, frozen, plus 1 1/2 more Tablespoons melted
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour, plus additional for work surface
1/2 cup sugar, plus 1-2 Tablespoons for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon grated lemon zest
1 1/2 cups fresh blueberries (about 7 1/2 ounces)

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Instructions

It’s very important that all the ingredients are very cold. Place the butter into the freezer ahead of time and keep the milk and sour cream in the refrigerator until ready to use.
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Mix the dry ingredients – flour, sugar, baking powder, baking soda and salt in a large bowl.
Mix the milk and sour cream together separately and set it aside in the refrigerator until ready to use.
Grate the frozen butter on the large holes of a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn’t start to melt. You should have separate curls of butter coated in flour.
Grate the lemon zest into the flour and butter mixture. Mix.
Add the milk and sour cream. Mix with a rubber spatula quickly to combine, until the dough comes together.
On a well floured surface, knead the dough just enough so that it comes together, being careful not to overmix.
Gently roll it out into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough.
Place it on a floured plate and chill in the freezer for 5 – 10 minutes.
On the same well floured surface, roll it out into a 12 inch square again.
Sprinkle the blueberries over the surface of the dough, pressing them in gently so they don’t roll off when you roll up the dough.
Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
Using the bench scraper or a sharp knife, cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total.
Place the scones on the prepared baking sheet, brush the tops of the scones with melted butter and sprinkle with more sugar.
Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
Store at room temperature, covered, for up to 3 days and refrigerate if you want to store them longer. Scones can be frozen for up to 3 months in an airtight container or freezer ziplock bag.

Find it online: https://www.olgasflavorfactory.com/recipes/sweets/blueberry-scones/