Imagine biting into a perfectly golden, buttery scone bursting with juicy blueberries and a tangy sour cream twist that melts in your mouth. These aren't just ordinary scones - they're a breakfast revolution that will transform your morning routine from mundane to extraordinary! Whether you're a baking novice or a seasoned pro, this recipe promises restaurant-quality scones that will have your family and friends begging for more.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 10 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, cold and cubed
- 1 cup sour cream
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. This helps create a flaky texture in the scones.
- Gently fold in the fresh blueberries, being careful not to crush them. Toss the blueberries with a light coating of flour to help prevent them from sinking during baking.
- Pour the sour cream into the mixture and stir with a fork or wooden spoon until just combined. The dough will be slightly sticky and shaggy.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 10 wedges, similar to cutting a pizza. Separate the wedges slightly on the prepared baking sheet.
- Optional: Brush the tops of the scones with a little extra sour cream or an egg wash for a golden, shiny finish.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, clotted cream, or a light dusting of powdered sugar. These scones are best enjoyed on the day they are made.
Tips
- Keep your butter ice-cold - this is the secret to achieving those coveted flaky layers!
- Don't overwork the dough - mix just until ingredients are combined to ensure tender scones.
- Toss blueberries in a light coating of flour to prevent them from sinking during baking.
- For extra shine and flavor, brush the tops with sour cream or egg wash before baking.
- Let the scones cool slightly before serving to allow them to set and develop their full flavor profile.
- These scones are best enjoyed fresh, so invite friends over or plan a special breakfast morning!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 34g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
