Prep 15 mins
Cook 12 mins
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
- 236.59 ml sour cream
- 1 large egg, slightly beaten
- 2.46 ml vanilla
- 2.46 ml almond extract (or use 1 teaspoon vanilla)
- 4.92 ml baking soda
- 946.36 ml all-purpose flour (measured 4 cups exactly)
- 236.59 ml sugar (can use a few tablespoons more)
- 12.32 ml baking powder (or use 2 semi-heaping teaspoons)
- 1.23 ml cream of tartar
- 4.92 ml salt
- 2.46-4.92 ml cinnamon (optional)
- 236.59 ml very cold butter (cut into small cubes)
- 236.59 ml fresh blueberries
- 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 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.
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
These are delicious! Great crust with a moist and fluffy middle. I took some to work and several people weren't familiar with scones at all; I would describe as a cross between a biscuit and a muffin. Mine crumbled slightly as I was eating but was moist enough I could squish the crumbs together with my fork and pick them up. I used about 1 1/2 cups of craisins and the zest of 2 lemons instead of blueberries and omitted the cinnamon but otherwise followed ingredients. Not quite enough cranberries or lemon for me so next time I'll double it or put in a cup of something else like white chocolate chips! I've never made scones but after looking at some other recipes another change I made was to put all of the flour mixture ingredients in the food processor and then pulse with frozen cubes of butter till it resembled meal rather than flour. The dough for me was very wet (could be preparation?) and resembled a thick muffin batter. Didn't even bother attempting to roll or knead it as it would have required adding a substantial amount of flour. I divided the "dough" and shaped triangles by hand on parchment paper. I baked half of the batter and am freezing (in triangle shapes) the rest to bake later. The six I baked were very large (one barely fit on a standard saucer) as they spread quite a bit in the oven. Unless the frozen ones don't spread, next time I'll make 16 scones from this recipe (or perhaps 18 as I plan to add another cup of ingredients).**UPDATE** Frozen scones were wonderful! I made 8 scones from the frozen dough (1/2 batch) and they were still large scones. I didn't change the oven temp but did leave them in the full 15 minutes. The frozen scones didn't seem to spread as much in the oven as the fresh ones but since I changed the size perhaps it just wasn't as obvious. One tip when freezing, they are still somewhat soft and sticky when fully frozen so if you want to stack them be sure to use wax paper between layers. I put mine in a single layer in freezer bags.***Update*** Made them for Christmas as cranberry lemon and used a large cookie scoop to portion them for goodie trays and baskets--of the dozen baked items, this was tied for first!
I was so concerned with over mixing the dough I don't think I mixed it enough.Because of this my dough was quite crumbly and it was hard to form into a nice round dough,my fault.But I managed to stick it all together and form scones.I had some strawberries that I needed to use up so I subbed them for the blueberries.I also sprinkled a cinnamon/sugar mixture on top before I baked them.These are very tasty,even with my crumbly dough.The almond extract is really nice in these also.