Blueberry Scones with Sour Cream

By DK on Feb 14, 2009
Blueberry Scones with sour Cream
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.
Blueberry Scones with sour Cream
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.
Basic Information
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
If 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.
Blueberry Scones with sour Cream
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.
Blueberry Scones with sour Cream
Add rest of the ingrediants.It will little sticky, its fine - slowly add in the blueberries.
Blueberry Scones with sour Cream
Place the dough on a floured surface and knead gently until you can roll it out easily
Blueberry Scones with sour Cream
Using a rolling pin, spread it into medium thickness flatbread - expanding about 9-10 inches
Blueberry Scones with sour Cream
Cut it into wedges
Blueberry Scones with sour Cream
Place them on a greased baking sheet
Blueberry Scones with sour Cream
and bake them at 375F for 20-30min until golden brown.Cool them and store in a air tight container.
Blueberry Scones with sour Cream
You can even freeze them and defrost them in m/w when needed. Blueberry Scones with sour Cream
Related Recipes You May Like
4 members have made this recipe!
Did you make this recipe?Please click below to share your experiences while you were making this recipe. Thanks for your input!
28 Responses to “Blueberry Scones with Sour Cream”
  1. Yi Xuan

    :) hi, i just have the first scone baked using your recipe for my breakfast. The crust is very crispy on the outer layer and the texture is soft and fluffy on the inner layer. I will bake again soon! Thanks for your magical recipe.

  2. Yi Xuan

    :wink: hello, I tried ur recipe today. It should turn out just right. I can smell the buttery fragrant from the oven when it was baked half way. However, I baked double of your recipes so I placed my scones with two trays in top and bottom of the oven. It ended up my scones on top was burnt when it is done. And my bottom scones are not done yet so I baked another 5 minutes. I should have take the scones from the top earlier so it won’t be burnt. Anyway, I will surely try your recipe again. By the way, can I know how many ml or gram is 2/3 cup of sour cream? All my measuring cups doesn’t have 2/3, the nearest measurement is 1/3.

  3. Shweta

    Hi, your scones look delicious! Being a vegetarian I can’t use eggs.. can I skip using egg for this recipe or what substitute can I use?

    Please refer my “tips” section under Ingredients section –DK

  4. Brenda

    I started making these using raisins but I showed a friend how to make them and she doesnt like raisins so she used cranberries. They turned out really good. I also have a friend who doesnt eat any sugar, so we made them with 1/3 c. Splenda and then she could eat them and they still turned out.

  5. I can’t wait to try these! Have you ever made them with whole wheat? I’d like to know so I don’t waste ingredients on a batch if they are too dense.

  6. Jess

    Love, love, love this recipe! It was a cold, gloomy day and these scones really cheered me up.

  7. meiyen

    hi there..
    just to drop you a word that i tried your recipe. I find the scone sizes a bit to large..personally i prefer dainty things because they are easier to eat. Use a round shape cookie cutter for smaller sized scone. Also, i don’t know why but my scones turned out a little crumbly, like they would break into half when i pick them up. Do you have any idea to remedy this?

  8. Hyowon Kim

    I’ve been looking for the perfect scone recipe just like this!! This is so good and tender! Thank you!

  9. Sherin

    Thanks for this detailed recipe & instructions, got it right on the first try :)

  10. Pritika

    Hey! Do you have any idea what other fruit I can use other than blueberries? We don’t get blueberries in India :(

    I think any other berry should work equally well. How about strawberries?

  11. sunita

    HI DIVS I wll be making them soon,sitting in the office my mouth is watering till i reach home and bake them, thanks darling

  12. Gigi

    I am trying to make this recipe right now and have a question….when mixing the dough while adding the berries….how do you stop them from smashing? was i supposed to mix dough together first THEN add berries?

    You have to handle the dough gently and add the blueberries slowly in it. If one or two breaks here and there, its totally fine. While baking few of them are going to ooze out anyways. Don’t worry about that – but just make sure you knead it gently otherwise the scones will turn out hard :) –DK

  13. jess

    Mmmmmm I love this recipe! And so does everyone I have given scones to. I’m about to make some now for my neighbor who house-sat for me recently so soon you’ll have another fan.

  14. michele

    Thanks for the recipe, sounds good. But, 5 pages to print it…? Do you own stock in an ink company?! lol

    Now that u tell me – it does sounds like a good idea ;) –DK

  15. Sana

    I made them last nite … Turnes out good… I should have added more sugar though

  16. Sana

    Are they crispy or spongy? :-|

    It has a crispy crust with a buttery and fluffy texture. — DK

  17. Ann

    Just made these scones – yum! Substituted 3/4 cup of whipping cream for the sour cream and they turned out great! Light and flaky, good consistency, great right out of the oven.

    I will make them again.


    Thats Great Ann. Thank you for letting me know…Whipping sounds awesome. I will try with it sometime too…:)

  18. Divya, I made these scones today. It was perfect.Thanks for sharing a wonderful recipe.

    Thanks Shibani. I am glad you like it :)

  19. Cathy - wheresmydamnanswer

    Perfect way to start the day!!! DAMN do these look incredible!!

  20. Nina Timm

    Tell me when you bake the next batch and I will be right over!!!

  21. Lisa

    I must try these. I’m printing this off right now.

  22. Namrata Kini

    You have a very nice space here. Your pics are a treat for the eyes. Thanks for dropping by my blog.

  23. Srivalli

    those are so yum dhivi…looks so tempting! you are in a spree right!

  24. aparna

    Scones looks yummy. I am going to try it out soon.

  25. notyet100

    droolin here,.btw whats the substitute for sour cream,..

  26. Gayathri

    Happy Valentine’s day. Hope you enjoyed the day.

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:
  • Never miss a single recipe!

Have a favorite recipe?

  • Know a family recipe your mom used to make? Or maybe a go to recipe that works everytime? Share it with your fellow foodies!