Tuesday, July 15, 2008

Blueberry Scones

I've been on a scone kick lately. I love eating this yummy treat with my tea in the morning. So instead of buying them I decided to try to make my own. We also have 2 pints of blueberries from our CSA and this was a great way to use them. They turned out so lovely and they are a blast to make. This recipe makes soft scones not the hard, dry kind. It's sweet but not too sweet and it just yummy. You can certainly substitute any kind of fruit or berry for the blueberries or make them plain and enjoy with homemade jam or jelly. Enjoy!

1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 tsp pure vanilla extract
1 cup Blueberries


In a small bowl, blend the sour cream and baking soda, and set aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter.

In a separate bowl scramble egg with vanilla

Stir the sour cream mixture and egg mixture into the flour mixture until just moistened. Fold in blueberries

Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

* You can also use cookie cutters to shape them. I love the wedges but made small wedges instead of large ones.

* The dough can also be frozen. Just cut into desired shape lay on a cookie sheet and place in the freezer overnight. In the morning go back and place the frozen pucks into freezer bags.

* This is a wet dough so prepare for a mess!

* I also found myself using my hands alot with the dough, it seemed easier that way.

* I did top these with a glaze after they baked of confectioner sugar, vanilla, butter, and water. I eye-balled it but it was probably 1/2 cup conf. sugar, 1 tbsp butter, 1 tsp vanilla, 1-3 tbsp water. Mix in the water one tbsp at a time and mix well before adding more. You want the glaze to be thick. I brushed on a very tiny amount to each scone.

Modified from Allrecipes

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