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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 like a Valentine day (like today) with something special made by your own hands. 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. Shows my love for them, doesn't it? Next of course I had to post scones. 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
Ingredients
- 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
Method
1
Add the dry ingredients together.
2
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.
3
Add rest of the ingrediants.It will little sticky, its fine - slowly add in the blueberries.
4
Place the dough on a floured surface and knead gently until you can roll it out easily
5
Using a rolling pin, spread it into medium thickness flatbread - expanding about 9-10 inches
6
Cut it into wedges
7
Place them on a greased baking sheet
8
and bake them at 375F for 20-30min until golden brown.Cool them and store in a air tight container.
9
You can even freeze them and defrost them in m/w when needed.
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24 Responses to “Blueberry Scones with Sour Cream”
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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.
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.
Love, love, love this recipe! It was a cold, gloomy day and these scones really cheered me up.
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?
I’ve been looking for the perfect scone recipe just like this!! This is so good and tender! Thank you!
Thanks for this detailed recipe & instructions, got it right on the first try
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?
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
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
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.
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
I made them last nite … Turnes out good… I should have added more sugar though
Are they crispy or spongy?
It has a crispy crust with a buttery and fluffy texture. — DK
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.
Ann
Thats Great Ann. Thank you for letting me know…Whipping sounds awesome. I will try with it sometime too…:)
Divya, I made these scones today. It was perfect.Thanks for sharing a wonderful recipe.
Thanks Shibani. I am glad you like it
Perfect way to start the day!!! DAMN do these look incredible!!
Tell me when you bake the next batch and I will be right over!!!
I must try these. I’m printing this off right now.
DK
You have a very nice space here. Your pics are a treat for the eyes. Thanks for dropping by my blog.
those are so yum dhivi…looks so tempting! you are in a spree right!
Scones looks yummy. I am going to try it out soon.
droolin here,.btw whats the substitute for sour cream,..
Happy Valentine’s day. Hope you enjoyed the day.