Buttery, Crispy Blueberry Scones
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5.0
21 reviews
Excellent
Buttery, Crispy Blueberry Scones
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Nothing beats hot, fresh buttery blueberry scones straight from the oven! This recipe makes 18 delightfully light and crispy scones.
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Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 1/4 teaspoon almond extract
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter frozen butter works the best if possible
- 1 large egg
- 1 cup blueberries
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Instructions
- Pre-heat your oven to 350 °F
- Place the sour cream in a medium bowl and mix in the baking soda. Set aside.
- Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
- If you have frozen butter, use a grater to grate it into the flour mixture. If you didn't freeze the butter, cut it in cold butter using a pastry blender or two knives in a crisscross fashion until the butter is broken into pea-sized morsels in the flour. n the flour.
- Beat the egg and mix in into the sour cream, then add in the almond extract.
- Add the sour cream mixture into the dry mixture, working it in.
- The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed, add milk by the tablespoon until the dough is combined. The secret to a good scone is a drier dough, not gluey.
- When the dough is combined, fold in the blueberries by hand.
- Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
- Bake on a well-greased or parchment-lined baking sheet for 20-25 minutes, until the scones are nicely browned on the bottom and slightly browned on the top. Watch them carefully!
- Serve and enjoy!
Notes
- Use cold butter ( even frozen) and grate it into the scones if you have a grater. Don't fear however if you want to make these and you didn't have time to freeze the butter, cold from the fridge works great as well!
- Try not to overwork the dough if you can. The heat from your hands will soften the butter. IF you think you did over work the dough, you can refrigerate the scone triangles before you bake them to get the butter hard again.
- Use cold butter ( even frozen) and grate it into the scones if you have a grater. Don't fear however if you want to make these and you didn't have time to freeze the butter, cold from the fridge works great as well!
- Try not to overwork the dough if you can. The heat from your hands will soften the butter. IF you think you did over work the dough, you can refrigerate the scone triangles before you bake them to get the butter hard again.
Nutrition Information
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Calories
268kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
43mg
(14%)
Sodium
295mg
(12%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
412IU
(8%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18scones
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 295mg | 12% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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