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Cook's Illustrated Blueberry Scones

Several Cook's Illustrated/America's Test Kitchen recipes are the definition of "Genius" in my opinion. These scones are no exception. There is a bit of work involved relative to other scone/biscuit preparations, but they serve a purpose. Light, flaky and endlessly versatile , its my undisputed summ...
4
322
5
55 min
TOTAL TIME
348
CALORIES
$0.50
PER SERVING
Cook's Illustrated Blueberry Scones
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Ingredients
10 INGREDIENTS
8 SERVINGS
Unbleached All Purpose Flour
10 oz unbleached all purpose flour
Blueberries
7 1/2 oz blueberries
Kosher Salt
1 tsp kosher salt
Grated Lemon Zest
1 tsp grated lemon zest
Whole Milk
1/2 cup whole milk
cold
Unsalted Butter
10 tbsp unsalted butter
frozen
Baking Soda
1/4 tsp baking soda
Granulated Sugar
3 1/2 oz granulated sugar
for finishing
Baking Powder
2 tsp baking powder
Sour Cream
1/3 cup sour cream
cold
Directions
30 STEPS
30 min
PREP TIME
25 min
COOK TIME
55 min
TOTAL TIME
View Directions on Food52
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Health Info
Macros
44g
CARBS
17g
FAT
4g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What are Blueberry Scones?
What ingredients do I need to make Blueberry Scones?
Can I use frozen blueberries instead of fresh?
How do I prevent the blueberries from sinking to the bottom of the scones?
What is the best way to mix the dough for Blueberry Scones?
What should I do if my dough is too dry or too wet?
How do I shape the scones?
How do I store leftover Blueberry Scones?