Sour Cream Blueberry Scone Recipes

BLUEBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.
• In a medium-size mixing bowl using a whisk sift together the 2 1/4 cups flour, sugar, baking powder, salt and nutmeg. Toss blueberries with 1 tsp flour, set aside.
• Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in blueberries until evenly distributed. Make a well in the center.
• Whisk together sour cream. heavy cream, egg, and vanilla. Gradually mix into dry ingredients until fully moistened.
• Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
• Use a sharp knife dipped in flour to cut dough into wedges. Brush tops with cream and sprinkle with turbinado sugar.
• Bake for 22-25 minutes or until lightly golden.
• To make glaze: Mix together powdered sugar, cream and vanilla. May add additional heavy cream until desired consistency. Drizzle over warm scones just before serving, if desired.
• Serve warm with fresh whipped cream and lemon curd or jam.

KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES

Steps:

• Set oven to 350 degrees F.
• Line a baking sheet with parchment paper or lightly grease.
• In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
• In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
• Using a pastry blender cut in cold butter cubes.
• Add in the sour cream mixture; mix JUST until moistened.
• Gently mix in the fresh blueberries.
• Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
• Cut dough into 12 even wedges.
• Place the wedges onto the prepeared baking sheet about 2-inches apart.
• Bake for about 12-15 minutes or until the the bottoms are browned.
• Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

SOUR CREAM-BLUEBERRY SCONE RECIPE

Steps:

• Heat oven to 400ºF.
• Mix flour, 3/4 cup sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Whisk eggs, sour cream and milk until blended. Add to flour mixture; stir just until moistened. Stir in berries.
• Drop large spoonfuls of dough into 24 mounds on baking sheet; sprinkle with remaining 1 Tbsp. sugar.
• Bake 20 to 25 min. or until golden brown.