Start your morning with this Sour Cream-Blueberry Scone Recipe. Find a fruity option worth your while with this Sour Cream-Blueberry Scone Recipe!
What You Need
Original recipe yields 24 servings
4 cups flour
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter, cut into chunks
2 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup milk
2 cups blueberries
1 Tbsp. sugar
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Let's Make It
Heat oven to 400ºF.
Mix flour, 3/4 cup sugar, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Whisk eggs, sour cream and milk until blended. Add to flour mixture; stir just until moistened. Stir in berries.
Drop large spoonfuls of dough into 24 mounds on baking sheet; sprinkle with remaining 1 Tbsp. sugar.
Bake 20 to 25 min. or until golden brown.
Serve warm with blueberry preserves.
Substitute frozen blueberries for the fresh berries. Do not thaw before using.
How to Cut In Butter
When a recipe calls for cutting butter into a dry mixture, make sure the butter is cold. Slice the butter into tablespoon-size portions, then add to the dry mixture. Use a pastry blender or 2 knives to cut the cold butter into the dry ingredients. When the mixture resembles coarse crumbs and the butter pieces are pea-sized, it has reached the proper consistency.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.