1. Adjust oven rack to middle position and heat oven to 425(F).
2. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (grate a total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining butter and set aside. Put rest of butter away.
3. Whisk together milk and sour cream in medium bowl. Refrigerate.
4. Whisk flour, 1/2 cup sugar, baking power, baking soda, salt and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
5. Add milk mixture to flour mixture. Fold with spatula until just combined. With rubber spatula, transfer dough to liberally-floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ragged ball - add flour as needed to prevent sticking.
6. Roll dough into approximate 12-inch square. fold dough into thirds like a business letter, using scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approx. 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer for 5 minutes.
7. Transfer dough to floured work surface. Roll into approximate 12-inch square again. sprinkle blueberries evenly over surface and press down so they are slightly embedded in dough. Using scraper, loosen dough from counter, roll dough, pressing to form tight log. Lay seam-side down and press log into 12 x 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles and cut each rectangle diagonally to form 2 triangles. Transfer to parchment-lined baking sheet.
8. Brush tops with melted butter and sprinkle with sugar. Bake until tops are golden brown - about 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
NB: it is important to work the dough as little as possible - work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and work bowls before use. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and re-crisped, 8-10minutes if refrigerated, 16-20 if frozen.
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 277 (60%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 81.5mg||25 %|
|Sodium 233.6mg||8 %|
|Potassium 118mg||3 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 41.5g|
|Protein 5.4g||8 %|
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Calories per serving: 465
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