Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones

READY IN: 27mins
Recipe by Kittencalrecipezazz

This is like the scones that are sold at a bakery mabey even better! --- chocolate chips, raisins or dried fruit may be used in place of the fresh blueberries. If desired drizzle the top of each warm scone with Kittencal's Easy Creamy White Glaze ---- this recipe was tested and developed using full-fat sour cream and butter, I cannot promise the same results using low-fat or no-fat sour cream or using shortening in place of butter

Top Review by Donalda

These scones are WONDERFUL. I am enjoying one right now. I made them exactly as described (with the glaring error that I forgot the 1/4 tsp. cream of tartar). It did not seem to make any difference. I live in Jamaica where very cold butter doesn't stay very cold for long once it leaves the fridge, so I cut into very small cubes worked it in with a pastry blender and then finished mixing quickly with my fingers. Blueberries are hard to come by so I used orange flavoured craisins and I am sure I will try other variations. Forming the dough into a ball and cutting into wedges was very easy and they came out perfectly shaped, perfectly sized and perfectly delicious. No problem in handling at all. The texture is exactly what I expected and they are wonderful with a little lemon curd-another British delight-spread on them while still warm. I will definitely make these again and with any luck there will be some left tonight when my husband gets home.. Thank you Kittencal-wonderful, as always

Ingredients Nutrition


  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 prepeared 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.

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