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Buttery, Crispy Blueberry Scones

Nothing beats hot, fresh buttery blueberry scones straight from the oven! This recipe makes 18 delightfully light and crispy scones.

Prep Time
20 mins
Cook Time
20 mins
Servings: 18 scones
Calories: 268 kcal
Course: Breakfast
Cuisine: British

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

    Cup of Yum
  1. Pre-heat your oven to 350 °F
  2. Place the sour cream in a medium bowl and mix in the baking soda. Set aside.
  3. Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
  4. 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.
  5. Beat the egg and mix in into the sour cream, then add in the almond extract.
  6. Add the sour cream mixture into the dry mixture, working it in.
  7. 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.
  8. When the dough is combined, fold in the blueberries by hand.
  9. 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.
  10. 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!
  11. 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

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

% 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.