Buttery, Crispy Blueberry Scones
User Reviews
5
Buttery, Crispy Blueberry Scones
Description
This scone recipe relies on mixing sour cream with baking soda to provide leavening and moisture. Dry ingredients include flour, baking powder, sugar, and salt. Using cold or frozen butter grated into the dry mix creates small pockets of butter that melt during baking, producing a flaky, crisp crust. The egg mixed with sour cream and almond extract is then combined into the dry ingredients to form a dough.
After folding in fresh blueberries by hand to avoid bruising, the dough is shaped into rounds and cut into three equal circles, each about an inch thick and 6-7 inches wide. Baking at 350 °F results in scones with crisp edges and a soft, tender interior.
These scones are ideal fresh out of the oven for breakfast or afternoon tea, with a pleasant balance of buttery richness and sweet bursts from blueberries. Proper handling of the dough to avoid overworking preserves the buttery texture, and chilling before baking can help if the dough softens too much during shaping.
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
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 or frozen butter grated into the dry ingredients to ensure a flaky, crisp texture; cold butter from the fridge works if freezing is not possible.
- Avoid overworking the dough to prevent warming the butter; if needed, chill shaped scones briefly before baking to firm up the butter.
- Incorporate blueberries gently by hand to keep them intact and evenly distributed.
- Add milk by the tablespoon only if the dough feels too dry, as the ideal scone dough is on the drier side for proper texture.
- Bake immediately after shaping for best results, or refrigerate to bake later, maintaining the cold butter effect.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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