Blueberry breakfast scones

Instructions

1. Preheat oven to 425˚. Using a food processor, grate the stick of frozen butter. Rinse the blueberries and set them aside in the freezer until needed.
2. Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl and whisk to comvine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
3. Add the milk mixture to the flour mixture and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Using well-floured hands, knead the dough 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour if needed.
4. Roll the dough into a 12-inch square. Using a dough scraper, fold the dough into thirds. Next, fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
5. Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough. Using a dough scraper, roll the dough to form a log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment lined baking sheet.
6. Brush the tops of the scones with melted butter and sprinkle lightly with sugar. Bake until the tops and bottoms are golden brown, about 18 minutes. Cool on a wire rack for at least ten minutes before serving.