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Ingredients Jump to Instructions ↓

  1. A FOOD YEAR

  2. Different Dinner Project (2006)

  3. Recipe Index

  4. 2 cups all-purpose flour

  5. 3 tablespoons sugar

  6. 2 tablespoons baking powder

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 5 tablespoons unsalted butter, chilled and cubed

  10. 1/2 cup wild blueberries, frozen

  11. 1 cup sour cream

  12. 1/4 cup whole milk or cream

  13. 1/4 cup coarse sugar

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Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees with the oven racks positioned in the center.

  2. Sift together flour, sugar, baking powder, baking soda and salt. Cut the cubed butter into the flour using a fork or pastry blender, or simply smoosh it between your fingers to coat with flour and disperse throughout in pea-sized clumps.

  3. Toss the blueberries in the dry ingredients to coat with flour and prevent them from bursting as much. Freeze this mixture for half an hour to thoroughly chill the butter for the kneading that lies ahead.

  4. Remove the dry ingredients from the freezer and incorporate the sour cream with a spoon. Pick up the rather sticky mess of dough and lightly knead into a cohesive ball on the countertop.

  5. Gently press or roll the dough out to square approximately 3/4″ in thickness, adding a thin coating of flour, if necessary. Dust of excess flour and cut the dough into four smaller squares. Cut the squares in half to make triangles, yielding 8 large scones, or in an X shape, yielding 16 smaller ones.

  6. Place these on a parchment-lined baking sheet, brush the tops with milk and sprinkle with coarse sugar. Bake until the tops are lightly browned, about 12-14 minutes. Remove from the oven and cool slightly before eating as soon as possible with a smear of jam, clotted cream or butter, as scones do not like to linger long outside of mouths and bellies.

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