These Blueberry–Sour Cream Scones are a delicious treat!
Blueberry–Sour Cream Scones
Makes 19
Ingredients
- 2 cups all-purpose flour
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon fresh lemon zest
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup cold unsalted butter, cubed
- ½ cup cold sour cream
- ¼ cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- ½ cup blueberries
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, lemon zest, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
- In a small bowl, combine cold sour cream, ¼ cup cold whipping cream, and vanilla extract, stirring well. Add sour cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more whipping cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and gently knead dough 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Press ¼ cup blueberries into half of dough. Fold remaining half of dough over blueberries.
- Roll out dough to a ½-inch thickness again. Press remaining ¼ cup blueberries into half of dough, and fold remaining half of dough over blueberries. Roll out dough to a ¾-inch thickness. Using a 2-inch round cutter, cut 19 scones from dough.
- Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon whipping cream, and sprinkle with remaining 1 tablespoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm or at room temperature.
Notes
Recommended Condiment: Lemon Curd
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