Recipe by Kittencal@recipezazz
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
- 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)
Directions See How It's Made
- 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.