Blueberry Scones Made With Sour Cream
- October 14, 2021
The sweet dough is filled with fresh plump blueberries and drizzled with a vanilla cream glaze for the crowning touch.Blueberry Sour Cream Scones.Our buttermilk biscuits, in the South are typically savory in nature.Whether you enjoy a Southern buttermilk biscuit or a scone, each one complements a cup of tea or coffee perfectly.You can freeze scones before baking.1 Tbsp baking powder.½ cup sour cream.½ cup powdered sugar.In a medium-size mixing bowl using a whisk sift together the 2 ¼ cups flour, sugar, baking powder, salt and nutmeg.Toss blueberries with 1 tsp flour, set aside.Do not overwork the dough.To make glaze: Mix together powdered sugar, cream and vanilla.May add additional heavy cream until desired consistency. .
Lemon Blueberry Scones
I love a good scone first thing in the morning with my first cup of coffee.It truly is one of my favorite scone recipes, so when I set out to create a fresh Lemon Blueberry Scone I went right to that base recipe for the scone.The last thing I love about scones, is they are easy.How to Make Scones.I love scones because even if you’re not a baker, you can make these scones!First, you start with just mixing together sugar, lemon zest, flour, salt, baking powder, and baking soda.If you use your hands you’ll start to melt the butter and that’s not what we want to do! .
Scone Recipe: The Best Scones Ever
scones.The Best Scone Recipe Ever.He has admitted, in a sugar-induced haze, that he married me so he could savor my butter tarts every Christmas.My family’s recipe for butter tarts.Do Scones Have Eggs?I use sour cream AND an egg to make the ultimate rich scones.1 cup of blueberries or raisins, or whatever fruit you want.1 cup of margarine or butter.Take your bowl with your cup of sour cream, and mix in the baking soda.It makes it poof up.Ok, throw those 4 cups of flour into a big mixing bowl.flour mixture for scones recipe.Don’t be intimidated by my whisk, and the fact that it can kick your sifters hiney, then come back and fluff my ingredients right up, then come back for a second helping of kicking hiney on your sifter.Ok, butter time.salted butter.cutting butter into scones dry mixture.cutting butter into scones dry mixture.Take your poofy sour cream and your egg and add them in.Raisins are amazing in this recipe as well, they make a sweeter scone than the blueberries do.Later I will show you what it looks like all baked up, don’t even sweat it if you squish some.Cut each circle into 6 pieces.how to cut scone dough into 6 pieces.scones on baking sheet.baked blueberry scone.More Scone Recipes.Make sure to read my Step by Step How to Make Perfect Scones. .
Blueberry Scones Recipe
this recipe, makes the flakiest, the most tender scones that no store-bought or bakery can rival.The sugar crust atop them is one of our favorite parts as it contrasts the soft inside very well.And the blueberries, ugh… they just burst as you bite into the scone to reveal their sweet juices.This will prevent the butter from melting and keep the scones nice and fluffy, instead of heavy and dense.When ready to serve, the scones can be reheated in a 350F degree oven for about 5-7 minutes.Dump the dough onto your working surface and press it together until it holds shape.With a sharp knife, cut into 8 – 12 triangles and transfer to a baking sheet, spacing them out evenly.Brush the tops with melted butter and sprinkle with coarse sugar.Serve them for breakfast or brunch, or pack as a school snack they're always a hit around our house!1 tsp vanilla extract Also 2 cups blueberries fresh, frozen, or dried.2 tbsp lemon juice US Customary - Metric Instructions How to make the Blueberry Scones Prep: Preheat oven to 425F with the rack in the middle.Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour.Add the cold wet ingredients and stir just until barely holds together.With a sharp knife cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12"x18" baking sheet, spacing them evenly.PRO tip: refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking.Nutrition Facts Blueberry Scones Recipe Amount Per Serving Calories 234 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 7g 44% Cholesterol 31mg 10% Sodium 221mg 10% Potassium 152mg 4% Carbohydrates 29g 10% Fiber 1g 4% Sugar 12g 13% Protein 3g 6% Vitamin A 385IU 8% Vitamin C 2.5mg 3% Calcium 66mg 7% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet. .
Blueberry & Sour Cream Scones
blueberries.Blueberry & Sour Cream Scones.Scones are probably my favourite thing of all time to bake and on my food addiction scale of one to peanut butter &chocolate – scones are right up there at the top.Back to these Blueberry & Sour Cream Scones though, because they are not to be ignored….Blueberry Sour Cream Scones Blueberry Sour Cream Scones.1 tbsp baking powder.2/3 cup butter, cold and cut into 1 inch cubes.1 cup frozen blueberries.In a separate bowl, whisk together heavy cream, sour cream, egg, vanilla and lemon zest until smooth.Sprinkle 1/4 cup of the blueberries over the dough and gently fold the dough over on itself.Brush the tops of your scones with the 2 tbsp of melted butter and sprinkle with coarse sugar.As you can probably tell from the photos, Cole and I enjoyed our scones with a dusting of icing sugar, lemon glaze and whipped cream.We like to go all out… and we kind of have a “little thing” for whipped cream …. .
Simple Scones Recipe
Rating: 5 stars I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work.But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add raisins or any other fruits or chips you like, just pulse it a couple of times to mix, take the batter out, pat it flat and cut your scones.Rating: 5 stars I mixed these up using my food processor and the results were fantastic... and so easy.. put flour and dry ingredients in first... spin the butter around til it flakes...
then add the sour cream, eggs and dried fruit..til it forms a ball... then proceed with the recipe as written.The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor.Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones.Update 11/12/07: I have made these scones no less than two dozen times and they are consistently a big hit with everyone, adults and children alike.Rating: 5 stars I used this recipe as a base for my espresso cafe and they are one of our most popular sellers.I initially started following this recipe as it was written and found it to be far too time consuming and labor intensive with the frozen butter.It may work fine for home users but when I have 8 other batches of scones to produce as well as 15 dozen batches of bagel dough that's proofing that need to be pulled and shaped at a specific time, grating the frozen butter seemed to be an unnecessary step.My oven (non-convection, exposed elements at 25' above sea level) I bake these 5 degrees F down (395f) and at exactly 15 minutes on every batch.I would encourage anyone wanting to make scones, either at home or in their restaurant/cafe to not forget that scones aren't always just a sweet treat with fruits, nuts and berries, you can make them into a great small meal by adding meats and herbs.Some other suggested "additions" are: craisins and white chips, lemon zest and orange flavored craisins, hazelnuts and toffee chunks, walnuts and chopped dried apricots, coarsely chopped candied ginger and cinnamon, pecans and Kraftmaid caramels cut into fourths... use your imagination and create scones to die for!I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor.The hardest part was hand grating the butter and the whole mix with your fingers thing I didn't go for.So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of times.
January is more of a time for healthy and low-fat recipes since most have made the resolution to eat/be healthier… but moderation in all things!You’ll need self-control with these babies or just have others nearby to share them with because after eating one your taste buds will be screaming for a second.I was planning on sending a few with my husband to school the next day to share with his friends but there were only three left at that point and… we were selfish and wanted them for ourselves.What makes these scones so flaky, tender, and moist is the butter and sour cream.One trick I recently learned for cutting butter into flour is to first freeze it and then just grate it.After working the butter into pea size crumbles you then just drizzle in the milk/sour cream a little at a time between stirs.Then you gently fold in the blueberries (feel free to use your hands) and then dump it out on a work surface to shape into a disc.It’s got a perfectly sweetened buttery pastry filled with little bursts of sweet blueberries. .
Blueberry Scones Recipe
Tender blueberry scones flecked with lemon zest create the perfect breakfast treat.But honestly, no “perfect” day would be complete without some time in the kitchen, baking up something I love.You guys know that I love a good scone.I’ve been making the same scone base for years because to me, it’s perfect.From Glazed Orange Scones and Bacon and Cheddar Scones to these Lemon Blueberry Scones – I’m pretty confidant that you can create a scone with just about anything in your fridge.And that’s what these scones are about.Blueberry Scones Ingredients: For the Scones 1/3 cup sugar.1 cup fresh/frozen blueberries For the Glaze 3 tablespoons unsalted butter; melted.Add in the flour, baking powder, baking soda and salt and mix until combined.In a small bowl, whisk the sour cream and egg until smooth.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. .