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Sprinkle with granola, and top with berries and a touch of honey.
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Sour Cream

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Add it as an extra batter ingredient for a moist, fluffy cake.
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Small Clean-up, Big Flavor

Nutrition Information

Calories 259 cals
Total Fat 10 g
Cholesterol 53 mg
Dietary Fiber 1 g
Sodium 240 mg
Protein 4 g
Total Carbohydrate 37 g
Blueberry Scones

Blueberry Scones

Prep Time: 20 Minutes
Total Time: 45 Minutes
Serves: 8
Overall Rating: Not For Me Fair Good Very Good Excellect
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Average of 8 ratings: 2.75 stars
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Ingredients

  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/3 cup cold butter
  • 1/2 cup Daisy Brand Sour Cream
  • 1 large egg
  • 3/4 cup blueberries

Directions

Mix the salt, flour, sugar, cream of tartar, and baking soda together in a large bowl. Cut in the butter, until the mixture resembles coarse gravel. Mix the sour cream and egg together in a small bowl. Make a well in the flour mixture and pour in the sour cream mixture. Mix until most of the mixture is moistened. Gently fold in the blueberries. Turn the mixture out onto a floured work surface and gently incorporate berries. Take care not to over mix. Make 2 balls of dough, and flatten each into 6 inch circles on a lightly sprayed cookie sheet, about 3 inches apart. Cut each circle into 4 wedges; do no separate. Bake the scones at 375 degrees for 10-15 minutes or until the scones are lightly golden brown. Cut the wedges apart. Serve warm or cool.

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