* Exported from MasterCook *
Blueberry Sour Cream Scones
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter -- frozen
1/2 cup raisins -- (or dried currants)
1/2 cup sour cream
1 large egg
1/2 cup fresh blueberries
Adjust oven rack to lower-middle position and preheat oven to 400F.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking
soda and salt. Grate butter into flour mixture on the large holes of
a box grater; use your fingers to work in butter (mixture should
resemble coarse meal). In a small bowl, whisk sour cream and egg
until smooth. Using a fork, stir sour cream mixture into flour
mixture until large dough clumps form. Add the blueberries, I toss
mine in a bit of flour before adding. Mix gently and use your hands
to press the dough against the bowl into a ball. (The dough will be
sticky in places, and there may not seem to be enough liquid at
first, but as you press, the dough will come together.) Place on a
lightly floured surface and pat into a 7- to 8" circle about 3/4"
thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to
cut into 8 triangles; place on a cookie sheet (preferably lined with
parchment paper), about 1" apart. Bake until golden, about 15 to 17
minutes. Cool for 5 minutes and serve warm or at room temperature.
Description:
"This recipe is so versatile, you can add just about anything
dried cranberries, raisins or chocolate chips. The original recipe is
for plain simple scones"
Source:
"mommyskitchen.net"
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Per Serving (excluding unknown items): 320 Calories; 16g Fat (42.9%
calories from fat); 5g Protein; 41g Carbohydrate; 1g Dietary Fiber;
64mg Cholesterol; 254mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.