Blueberry Scones

Keep the butter in the fridge till the minute you need to use it. Mix together flour, baking powder, baking soda, and salt. Combine milk and sour cream and set aside.

Sift some of the dry flour mixtures on a workbench as shown in the video and grate the cold butter over it. Sift the rest of the flour mixture over the grated butter. Add sugar and lemon zest to it. Toss around this mound with a pastry cutter or a fork to combine everything. Don’t overwork it as it will melt the butter pieces.

Pour the milk and sour cream mixture over the flour, sugar and butter mixture. Mix everything with a pastry cutter or a fork. Work the dough gently till it comes just together. Don’t knead it too much as we are not looking for a smooth textured dough.

Spread the dough into a square and fold in thirds like a letter. Fold it again in thirds. Transfer it to a plate and refrigerate for 30 minutes.

Take it out and spread the dough again into a square. Spread the blueberries all over the surface of the dough and press on them gently so they can embed in the dough. Roll it into a log like I did in the video. Pat on the log and make it 12 inch long. Then cut into four equal portions. Cut the four parts again into triangles. You should have a total of eight scones. The rest is in the comments section.