Blueberry Scones with Sour Cream
By DK on Feb 14, 2009
What could be more enticing than fresh smelling scones in the morning? Featherlight with a sudden burst of blueberry now and then with each bite - now is there a better way to start a day? Especially if it's a Monday? Or how about starting a special day , say a Valentine day (like today) with something special made by you instead of the store bought goodies?. I made these in the morning for our breakfast and they disappeared pretty fast.
I used a pretty basic scone recipe,customized to add in sour cream for the richness and made sure to include a generous helping of blueberries. I love to use blueberry in my cakes and muffins. We don't prefer anything too sweet, hence I have added very minimal amount. If you like your scones sweet - add more.
Prep Time: Under 30 min
Cook Time: Under 30 min
Yield: Makes 8 scones
- 2 cups all-purpose flour
- 3 tbsp sugar ( you have sweet tooth? Increase to say, 6tbsp)
- 2-1/2 tsp baking powder
- 2/3 cup sour cream
- 1 cup fresh blueberries (can use frozen too. Dont thaw them)
- 1 egg
- 5 tbsp cold butter
- pinch of salt
TipsIf you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Add the dry ingredients together.
Grate the cold butter into it. I do it since it helps me to mix in the butter better and convert into a bread crumb like texture.
Add rest of the ingrediants.It will little sticky, its fine - slowly add in the blueberries.
Place the dough on a floured surface and knead gently until you can roll it out easily
Using a rolling pin, spread it into medium thickness flatbread - expanding about 9-10 inches
Cut it into wedges
Place them on a greased baking sheet
and bake them at 375F for 20-30min until golden brown.Cool them and store in a air tight container.
You can even freeze them and defrost them in m/w when needed.
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