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/213 grams), picked over (see note); 1/2 cup, whole milk; 1/2 cup, sour cream; 2 cups, unbleached all-purpose flour (10 ounces/283 grams), plus additional for work surface; 1/2 cup, sugar (3 1/2 ounces/99 grams), plus 1 tablespoon for sprinkling; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 1/2 teaspoon, table salt; 1 teaspoon, grated lemon zest

Desserts or Baked Goods
Fruit
Make Ahead
Breads
Breakfast & Brunch
Quick Breads
Easter

By J. Kenji Lopez-Alt ･ Appears in Cook's Illustrated July/August 2007, America's Test Kitchen TV

We already knew what a blueberry scone could be—dry, crumbly, or dense. We baked over 800 scones to achieve what we knew a blueberry scone should be—rich, light, and flaky.

SERVES Makes 8

TIME 1¼ hours

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