Blueberry Sour Cream Scones

I have been picking up blueberries like they are going out of style! Well, they ARE going out of season so that’s enough justification, right? This is a recipe I make pretty often and I’ll tell you a secret; you don’t ‘need’ the blueberries. The scones are perfectly delicious made exactly the same way without blueberries or even with whatever other berry/fruit you’d like to replace them with. But since blueberries happen to be in season and happen to be delicious and a few cartons seem to sneak into my shopping basket every time I go to Sprouts lately… In they go.

If you don’t have blueberries or are more into say, raspberries or bananas or peaches or something, feel free to substitute a cup of those instead. You have my permission. Or, just leave them out completely and top with some raw sugar, they’re great that way too. Besides, I usually end up covering mine in creme fraiche and jam, berries or no berries!

First mix up the dry ingredients, that’s a pretty good rule of thumb for most baked goods I’ve found! I use the pastry cutter but you can use a fork if you’re going to use that to cut the butter in. I would encourage you to pick up a pastry cutter (affiliate link) though, they’re cheap and I use it for so many recipes it’s not even funny!

Measure out the cold butter and sour cream (or creme fraiche works too) and separate the egg white and yolk into two bowls

Cut in the butter with a pastry cutter or fork, you want the butter to be as cold as possible so there are little buttery pockets of love in the dough

Pour in that pretty golden yolky goodness

Then the sour cream, or in reverse order if you want, it doesn’t really matter. Then mix them in, the dough will get pretty cakey

But so pretty and creamy too

And the cream which really pulls it together into actual goopy dough, try to add all of the dairy products while they’re cold, this whole process is actually really quick, even stopping in between steps to take pictures!

Then it will look like this, a nice soft dough

You can either mix in blueberries with a spatula (gently) or press them into the dough after it’s flattened out

This time I mixed them in, but I’ve tried it both ways and both ways work! If you press them in after the dough is already flat, you’re a lot less likely to smush any of them, it’s really up to you

Flatten the dough out on a floured surface into a circle, it doesn’t have to be perfect I actually kind of like it looking more rustic!

Then cut it up like a pizza, I use my lettuce knife because it’s plastic and easier to clean than metal plus it sort of helps me justify having it, right? (No longer a unitasker!)

I separate them as I go so they’re easier to pick up and put on the baking sheet

Then spread them out as much as you can on a parchment paper lined baking sheet (no sticking!)

Wipe them down with the egg white we separated out earlier, this part is optional but it helps the sugar stick and it also gives them a nice shiny finish after they’re baked

I like to sprinkle mine with either sugar in the raw or if I have some, vanilla sugar. I happen to have some now, it’s so incredibly tasty and gives just a hint of vanilla. Vanilla is by far my favorite flavor and the smell is to die for.

That’s my home made vanilla sugar, the stuff of legends!

I get the plate, grandmas homemade raspberry jam and my home made creme fraiche ready while they bake, can you tell I’m excited??

You can’t blame me now, can you? They’re so golden and crispy and juicy and berry-ey! And hot fresh out of the oven is the best way to have them!

We had a few ‘leftover’ blueberries so the little guy and I snacked on them while devouring our scone this morning! Never too many Blueberries when they’re fresh and ripe like these! YUM!

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Blueberry Sour Cream Scones

Ingredients

• 2 Cups of All-Purpose Flour
• 2 Tbsp Baking Powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp Sugar
• 5 Tbsp cold cubed butter
• 1 Cup Sour Cream or creme fraiche
• 1 egg separated
• 1/2 Cup Heavy Cream
• 1 Cup fruit/berries optional
• Sanding or Raw Sugar optional

Instructions

1. Preheat oven to 400 degrees
2. In a bowl, mix dry ingredients well
3. Cut in cold butter with pastry cutter/fork/knife
4. Mix in Egg Yolk and Sour cream with spatula
5. Stir in Heavy Cream until combined
6. If you're adding fruit mix it in now; I suggest doing so by hand with berries or they're likely to get smushed. You can also press them into the dough after flattening it if you like
7. Pull dough together and flatten on floured surface into a disk
8. Cut pizza-style into as many pieces as you like and place on parchment lined baking sheet
9. Wipe with egg whites and sprinkle with sugar (optional)
10. Bake in preheated oven for 12-15 minutes or until the tops start to brown
11. Remove from oven, Enjoy!

Do you like scones? I so rarely see them anywhere any more, but I love them myself. If you try any variations to this recipe or even just enjoyed it, I’d love to hear from you in the comments below!