Irish Scones (Not yet rated)
Submitted by mickey
Sweet scones with blueberries
Cal: 630 Fat: 29g Carbs: 85g Protein: 10g Fiber: 3g
More Nutrition...
More Nutrition...
Original recipe serves 4
Directions
Prep: 30 min | Cook: 15 min | Ready in: 45 min
- 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.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
31.5
--
28.3
12
44
24.6
20.8
20.6
Calories: 629.8
Total Sugars: 30.3g
Carb.: 84.9g
Fiber: 3g
Total Fats: 28.6g
Cholesterol: 73.8mg
Protein: 10.4g
Sodium: 494.2mg
*Data provided by USDA
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