Community Pick
Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones
photo by Donalda
- Ready In:
- 27mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 cup sour cream
- 1 large egg, slightly beaten
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon almond extract (or use 1 teaspoon vanilla)
- 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)
- 1 cup very cold butter (cut into small cubes)
- 1 cup fresh blueberries
- vanilla glaze (optional)
directions
- 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.
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Reviews
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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
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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!
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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.
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Yay Kittencal! Once again, I am very pleased to give a 5 star review to one of your recipes. These were light, fluffy, tasty and, most important to me, not disgustingly sweet. I made these for a "tea party" on a cold, rainy day with my 3 year old son and his friend. They helped with the mixing and grating the frozen butter (a tip I got from Cook's Country magazine.) After tasting one, my son told me I was the "best cooker in the world." Thanks Kittencal for making our tea party tasty. :o)
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Tweaks
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I used to make cream scones, but only had plain yogurt on hand today, so found this recipe. It worked wonderfully. My favorite part was substituting sucanat for sugar, baking with the butter, provided this carmelly crust that made these unbelievably great. This is my new scone recipe. Kittencal scores again! (I also used dried cherries instead of blueberries, which weren't the best addition, so next time it will be blueberries for sure)
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We LOVE this recipe! I've been making it for a couple years and always get rave reviews. The only thing that I do different is instead of the vanilla glaze I use a lime glaze... just powdered sugar, a little butter, and lime juice. It really sets off the blueberries and gives it a sweet and tart taste. I've also used yogurt or buttermilk instead of the sour cream and it works just as well.
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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!
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What nice, soft, moist scones! I always have a hard time with dough when making scones--tends to get all over everything. I've never understood how it's supposed to "roll out." This dough is no exception; it is very sticky. I tried adding flour and kneading as another reviewer suggested, but was afraid to do too much b/c I didn't want to make the dough tough. While it did make a mess, it was worth it. I'll be making these again! I did sub low fat vanilla yogurt mixed with small amount of low fat sour cream (used the last of it) and subbed light margarine for 1/4 cup of the butter (but used good 'ole butter for the rest). This worked out just fine for me! Thanks kittencal!
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These were the best scones ever! It's one of those odd recipes that you wish you could give an extra honorary star. My mom who hates scones couldn't stay away and keeps asking me to make them again. My husband agrees than they were the best scone I've made. I used 3/4 buttermilk because I didn't have sour cream. I also used pastry flour so they were extra tender for the brunch they were going to. I didn't use the glaze because they were already on the sweet side. Next time I think I'll 3/4 of sugar instead of the full cup and try the glaze. They really were great scones.
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