Blueberry Scones

prep time icon

Prep Time

20mins

time to table icon

Time to Table

45mins

serves icon

Serves

8

shop nowprint recipe
Share:

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

  1. 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.
  2. Mix the sour cream and egg together in a small bowl.
  3. 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.
  4. Turn the mixture out onto a floured work surface and gently incorporate berries. Take care not to over mix.
  5. 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.
  6. 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

Recommendations