White Chocolate Blueberry Scones

Ingredients:
1 cup unsalted butter, frozen whole 
1 1/2 cups fresh blueberries 
1/2 cup white chocolate chips (optional)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup granulated sugar, plus extra for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt


Whisk together dry ingredients, add cold butter and milk and cream.
Whisk well with your hands and form a ball with the dough.

 Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough and knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll again into a 12-inch square. Sprinkle blueberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll up dough, pressing to form tight log, and pinch the seam closed. 

Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.

 Transfer the scones to parchment-lined baking sheet. Brush tops with melted butter and sprinkle lightly with sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.