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Irish Scones  (Not yet rated)

Sweet scones with blueberries

Cal: 630 Fat: 29g Carbs: 85g Protein: 10g Fiber: 3g
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Original recipe serves 4

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Ingredients (serves 4)

  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 pint blueberries ; frozen
  • 1 stick butter ; frozen
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour

  • You will also need: whisk, cookie sheet

    Directions

    Preheat oven to 425F (220C).

    Grate a frozen stick of butter into a small bowl and place it back in the freezer.  This will make it easier to incorporate later.

    In a medium bowl, whisk together the sour cream and milk.  In a separate large bowl, combine the flour, lemon zest, sugar, baking powder and baking soda.  Add the grated frozen butter and mix until all flour is coated, and then fold in the milk and sour cream mixture to form a dough.

    Transfer the dough to a lightly floured work surface.  Knead the dough about 6 times. Take care to avoid overkneading.

    Lightly flour the dough again and roll it into a 12 inch square.  Fold it in half, and then half again.  Place the dough in the freezer for 5 minutes.  This will rechill the butter, which will make a flaky scone.

    Lightly flour the work surface again and roll the chilled dough back into a 12 inch square.

    Top evenly with the blueberries, pressing in lightly.

    Roll up the dough and then cut into small triangles.  Place the scones  on a cookie sheet and bake in the preheated oven for 15 minutes or until golden.

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