Scones ala Blueberries

Here's a delicious solution when you have an excess of summertime blueberries. Mike made this batch of Blueberry Scones with a somewhat "puff pastry" technique. Frozen sticks of butter were grated, kept frozen and then mixed with the dry ingredients, milk and sour cream. The dough was rolled and folded like puff pastry, with only 2 turns. On the final rollout, frozen (fresh) blueberries were pressed into the flat dough, then rolled up and pressed into a flat log. This method helped keep the blueberries whole and the buttery, cakey treat is more moist than the traditional scone. Delicious with raspberries, blackberries... the list goes on!