I brought these scones to a brunch this weekend and got so many requests for the recipe. Scones are pretty much always great, but these are beyond so just go ahead and double the recipe now.
Blueberry Scones
makes 8
2 cups all purpose flour
1/3 cup sugar
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
8 Tbsp cold unsalted butter
1 1/2- 2 cups blueberries*
1/2 cup sour cream**
1 egg
*use frozen blueberries so they don't get as crushed
**Daisy sour cream is the best. I am Eastern European, trust.
In a large bowl, sift together flour, sugar, salt, baking soda and baking powder. Grate the cold butter into the flour mixture using a coarse grater (or use a pastry blender).
 |
| Comme Ça |
In a separate bowl, whisk egg and sour cream together. Stir mixture into flour mixture. Then use your hands to press the dough together. It will feel like it's too dry but keep going until it is incorporated. Add in the blueberries.
Now you can either form into drop scones or wedge scones. To make the wedge, pat the dough onto a floured surface until it forms a circle about 3/4" thick. Then cut into wedges and sprinkle the top with sugar.
Place individual wedges apart on a cookie sheet lined with parchment paper and bake at 400 degrees until golden on the top, about 16 minutes.
