Blueberry Scones
Prep Time
20mins
Time to Table
45mins
Servings
8
shop Daisyprint recipe
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 Sour Cream
- 1 large egg
- 3/4 cup blueberries
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 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.
- Calories:259
- Cholesterol:53
- Dietary Fiber:1
- Protein:4
- Sodium:240
- Total Carbohydrate:37
- Total Fat:10