August 10, 2016

Blueberry Scones

I had the most overwhelming craving for freshly baked blueberry scones the other day. I was delighted to find that I had a handful of blueberries in my fridge but my recipe called for heavy cream - which I did not have on hand. I was weighing the merits of running to the store when I spied a tub of sour cream.  Could I...? Would it....?  Less than an hour later, I had my answer. Yes, sour cream would do in a pinch!  The scones were light, a little bit flaky but moist, not dry, and quite delicious.


Makes 8-10 medium scones


2 cups all-purpose flour
3 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/2 lb cold, unsalted butter, diced
2 extra large eggs, lightly beaten
3/4 cup sour cream
1/4 cup milk
1 cup fresh blueberries
1 large egg beaten with 1 tbsp of cold water (egg wash)

1. Preheat oven to 400 degrees.
2. In a large bowl, combine well flour,  2 tbsp of sugar, baking powder, and salt.  Next mix in the cold diced butter until it is in pea-sized pieces.  
3. Mix the 2 extra large eggs, sour cream and milk and add to the flour mixture and combine. Do not overmix. 
4. Place the sticky dough onto a floured board. Flour your hands and a rolling pin and roll out the dough until it is about an inch thick.  Cut into squares then cut those in half diagonally.
5. Place the triangles on a baking sheet lined with parchment paper.  Press the fresh blueberries on top of the dough in a random pattern.  
6. Brush the tops of the scones with egg wash and sprinkle generously with the leftover sugar.
7. Bake for 20-22 minutes.

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