The Best Blueberry Scones in the World!

I found this recipe here (source: Ben Millett) a few months ago while I was preparing to host my first extra fancy tea party (I love all things tea parties).  I've modified the instructions a little; feel free to use either mine or his.  They are simply divine.

Ingredients:

2 sticks of frozen, unsalted butter -you actually only use 10 tbsp
1 1/2 C fresh or frozen blueberries (or whichever fruit you prefer)
1/2 C whole milk
1/2 C sour cream
2 C unbleached all-purpose flour, plus additional for work surface
1/2 C sugar, plus 1 tbsp for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp grated lemon zest (optional)

1.  Preheat your oven to 450 F
2.  Remove 1/2 the paper from your sticks of butter, grate the unwrapped ends (total of 8 tbsp) into a small bowl.  Freeze grated butter until ready to use.  Melt and set aside an additional 2 tbsp butter.

3.  Whisk together milk and sour cream in bowl, refrigerate until needed.
4.  Whisk flour, 1/2 C sugar, baking powder, baking soda, salt and lemon zest in large bowl.  Add frozen butter to flour mixture and toss by hand until butter is mixed well.

4.  Add milk mixture to flour mixture and fold with spatula until just combined.

5.  Liberally flour a work surface and knead your dough 6 to 8 times.  Add flour as needed to prevent sticking.  Roll dough into a 12 inch square.

6.  Sprinkle blueberries evenly over your dough and press them into the dough.  Loosen the dough from your work surface, you may have to use a metal spatula.

Roll your dough into a tight log then lay it seam-side down and press into a 12 by 4 inch rectangle.
Using a sharp knife, cut the rectangle crosswise into 4 equal rectangles, then cut each diagonally to form 2 triangles.

I actually went back and smushed it all together and followed my directions, made 8 instead of 6.

7.  Transfer to a parchment-lined baking sheet.  Brush tops with melted butter and sprinkle with remaining tablespoon of sugar.  Bake until tops and bottoms are golden brown, 18-25 minutes.

*Please don't judge that I used my countertop, I do not have a fancy work surface ;)  Also, please forgive that I only edited the last picture-too lazy and excited to finally post this!

*If you are making these ahead, you can freeze them.  Wrap them individually in aluminum foil and skip the butter/sugar sprinkle step and you should do this immediately before baking (freezing the scones with butter on top will make them gooey when they bake).  You can bake frozen scones on 375 F for 25-30 minutes.