Blueberry Scones | America's Test Kitchen

Name: Blueberry Scones | America's Test Kitchen
Total time: 75 min
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

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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.

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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