Brookside Inn's Blueberry Scones
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 cup sour cream
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup whole milk
- 1 1/2 cups blueberries fresh or frozen
- 1 stick butter frozen
- 2 tablespoon baking powder
- 2 tablespoon raw sugar
- 3 tablespoons egg wash
- Carbohydrate 54.2228237936811 g
- Cholesterol 106.634062486288 mg
- Fat 32.4840750014618 g
- Fiber 2.01150005757809 g
- Protein 7.51595624973412 g
- Saturated Fat 20.0352065634713 g
- Serving Size 1 1 Serving (214g)
- Sodium 1158.61375177163 mg
- Sugar 52.211323736103 g
- Trans Fat 2.55314156264919 g
- Calories 531 calories
The night before: Grate the frozen butter with a cheese grater (large holes) and return to freezer. Combine sour cream and milk, return to refrigerator. Combine dry ingredients and refrigerate. If you are using fresh berries, lay them on a sheet pan and freeze. Next morning (at least 60 minutes before serving): Preheat oven to 400. Combine butter and dry ingredients thoroughly. Add milk/sour cream mixture, Mix until dough comes together. Turn out on floured work surface. Knead lightly. Return dough to bowl and refrigerate. 30 minutes before serving: Turn out onto floured work surface. Roll dough into a rectangle approximately 12x18. Distribute berries evenly over the dough and press into dough. Using a scraper, fold up the dough into an 18 inch log. Flatten slightly. Paint with egg wash and sprinkle with raw sugar. Cut into triangles and place on greased or non-stick sheet pan. Bake 12-15 minutes.
