Sour Cream Blueberry Scones

When you have company who isn’t into eggs and bacon, pancakes or waffles and just wants coffee you bake something that goes good with coffee. I’ve done coffee cakes, here and here. But this day I made these amazing scones. A little more moist that the usual scone with just a bit of sour cream tartness. I can always tell with this guest if it’s a success. He sneaks seconds! (Just like a kiddo.) I love it!

Recipe

Preheat oven to 400 degrees F.
For best results bake on no-stick cookie sheet or use parchment paper covered cookie sheet.
Makes 8 scones.

2 1/4 Cups all purpose flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda
1/4 Teaspoon salt
3 Tablespoons sugar
Pinch of cinnamon and/or nutmeg (optional)
1/4 Cup cold butter
2 Eggs plus one egg white
1/2 Cup sour cream plus 4 Tablespoons of milk
Generous 1/2 Cup fresh or frozen blueberries-not defrosted but rinsed in cold water and drained
Decorative sugar for sprinkling-optional

Whisk together the dry ingredients.

Cut butter into dry ingredients until crumbly.

Add the 2 eggs (slightly beaten) and the sour cream plus milk and mix. Add a drop or two of additional milk if dough is too stiff. Dough should be of biscuit dough texture, might be a bit lumpy because of butter but otherwise should be well mixed.

Fold in blueberries.

Remove dough onto slightly floured surface and gently form a round 8-9 inches. Remove to baking sheet. Brush the top with the egg white that has been beaten with one tablespoon of water.

Cut into eight slices. Sprinkle with decorative sugar. Easiest way to cut slices is to cut the round into fourths like a pie, then cut each pie-shaped fourth in half.

Bake for 15 to 20 minutes until the top is golden. Remove and eat warm.