Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones

Total Time
27mins
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

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Ingredients

Nutrition

Directions

  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.