Blueberry-Thyme Scones

Ingredients

• 8 tbsp. unsalted butter (1 stick), chilled
• 2 cups flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 tsp. orange zest
• 2 tsp. fresh thyme, minced
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 1/4 cups frozen blueberries
• melted butter and sugar, for garnish

Instructions

1. Grate stick of butter on a cheese grater over a small bowl. Then, set in the freezer to chill.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
3. Whisk in orange zest and fresh thyme.
4. Add butter from the freezer to the dry ingredients. Use your hands to work the butter into the flour slightly.
5. Pour in milk and sour cream. Stir until the dough comes together in a shaggy ball.
6. Roll dough out on a well-floured board into a 12" x 12" square.
7. Use a dough scraper to fold the dough in thirds and then thirds again.
8. Set folded dough on a plate in the freezer for 30 minutes.
9. Pre-heat oven to 425 degrees Fahrenheit.
10. When 30 minutes is up, remove dough from freezer and roll into a 12" x 8" rectangle on a well-floured board.
11. Scatter the frozen blueberries over the top of the dough, pressing in slightly to help them adhere.
12. Roll the dough around the frozen blueberries into a log.
13. Pres down on the log until it forms a long rectangle.
14. Cut the log into fourths, and then cut each fourth along the diagonal into halves.
15. Place scones on a foiled baking sheet.
16. Brush the top of each scone with melted butter and sprinkle with sugar.
17. Bake for 18-25 minutes, or until scones are golden brown on both the top and the bottom.
18. Serve with your favorite tea.