Saturday, September 5, 2009

Delicious Sour Cream Berry Scones

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
Serves 12


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