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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
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
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?