Recipe: Blueberry Sour Cream Scones

Blueberry Sour Cream Scones

Springtime is ripe for Blueberry Scones!

Now that blueberries are starting to arrive in stores at a reasonable price, I thought it a good time to reveal my special recipe and new technique for Blueberry Sour Cream Scones!  Last fall I printed my newly discovered method for making pumpkin scones an easier way, and I have also tested it on these mouth-watering gems!

Blueberry Sour Cream Scones

Line two baking sheets with parchment paper or silicone mats. Preheat oven to 400 degrees.
Have on hand:
1 cup fresh blueberries

Blend together in a small bowl and set aside for about ten minutes, mixture will foam up a bit. Don't stir down: 1 cup plus 2 TB sour cream
1 large egg, slightly beaten
1 tsp. vanilla
1 tsp. almond extract
1 tsp. baking soda

In another bowl, whisk together and set aside:
4 cups regular flour
2 1/2 tsp. baking powder
1/4 tsp. cream of tartar
1 tsp. salt
1 tsp. cinnamon

In electric mixer bowl, cream until light and fluffy, 3 to 5 minutes:
1 cup (two sticks) soft butter *
1 cup sugar

Directions:

Pour into mixer bowl, all at once, the flour mixture, and beat at medium speed just until small lumps appear. The mixture will appear crumbly. Gently fold in the sour cream mixture until moistened throughout, then fold in 1 cup blueberries by hand. Flour your hands, and lift out mound of dough onto floured board. Pat the dough into either one large or two small rounds, about 1 1/2" thick. Cut large round into 12 even wedges, or if making two rounds, into 8 even wedges each. Before separating wedges, brush tops of scones with either milk or Half and Half. Sprinkle with coarse white sugar if you have it. Place wedges at least 2 inches apart on baking sheets. Bake 10 minutes, rotate and alternate pans, and bake 5 minutes more or until set and lightly browned.

When scones have cooled, you may choose to drizzle with simple powdered sugar glaze, or you can melt some white chocolate or almond bark in a small Zip bag, cut a small hold in the corner of bag, and drizzle zig-zag over scones. (Powdered sugar glaze: 1/4 cup milk or cream, 2 cups powdered sugar, 1 1/2 tsp. vanilla or almond extract. Whisk until runny but thick enough to stick to scones.) *Quick softening tip for butter: Place the wrapped sticks in microwave, set power button to 50%, and zap for 30 seconds. Butter should be the perfect softness!