I've never been a big fan of scones, since most tend to be dry & really crumbly. It wasn't until we were at a friend's house, and her mom made some homemade blueberry scones that were to die for, that I decided to give them a second chance. After stuffing myself with 3 of them, I begged her to tell me her secret. She said, "Sour cream".
So today when I was looking for something yummy to make, I decided to search the web for a sour cream berry scone recipe. The following is what I found, and if it's any indication of how good they are, my family could have easily eaten the whole batch in one sitting.
Delicious Sour Cream Berry Scones
recipe from Recipezaar--Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones
- 1 cup sour cream
- 1 large egg, slightly beaten
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract (or use 1 teaspoon vanilla)--this is what I did as I don't care for almond
- 1 teaspoon baking soda
- 4 cups all-purpose flour (measured 4 cups exactly)
- 1 cup sugar (can use a few tablespoons more)
- 2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1/2-1 teaspoon cinnamon (optional)--I used 1/2 teaspoon & it was great!
- 1 cup very cold butter (cut into small cubes)
- 1 cup fresh blueberries--can also use frozen berries, and a mixture of berries
- vanilla glaze (optional)
- 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 prepared 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.