Blueberry Scones

I have never made scones but was asked to by a friend for a dinner she was having. Scones always seemed dry and a bit like a sad biscuit. But now that I have made them, I am addicted!



These are very moist and quite like a muffin. The dough also has a texture similar to shortbread which might have something to do with all the butter in the dough. They are rather easy to make and enjoyable, not only the results but the whole process.



Notes About This Recipe~
*Quite tasty (I ate too many of them)
*Moister than traditional scones
*Berries should be frozen and folded in by hand after dough is kneaded, otherwise they burst and make your dough blue
*Sweet but not too sweet, could decrease sugar to 3/4 c
*Dough rises and spreads much while cooking so leave ample space between each dough piece
*Goes nicely with a lemon curd or Devonshire cream



Blueberry Scones
recipe adapted from allrecipes
Ingredients
1 cup sour cream
1 tsp baking soda
1 cup butter, room temperature
1 cup white sugar
1 egg
1 tsp vanilla
4 cups flour
2 tsp baking powder
1 tsp salt
1/4 tsp cream of tartar
2 cup blueberries, frozen

Directions
Preheat oven to 350F
1. Combine sour cream and baking soda; set aside. Cream butter and sugar. Beat egg with vanilla. Mix creamed butter and sugar with egg and vanilla. Combine remaining dry ingredients: flour, baking powder, cream of tartar and salt.

2. Add dry ingredients to egg/butter mixture but do not over mix; mixture will be crumbly like pie or biscuit dough. Add sour cream with baking soda to mixture; again, do not over mix; mixture should just begin to pull together. Use hands to bring all bits together.

3. Flour work surface well. Place dough onto surface and knead a bit to smooth out. Divide dough into two or three sections (depending on size of scones you want). Add blueberries and gently fold into dough.

4. Shape dough into disc and roll to 3/4" thickness reshaping as needed. Cut disc into 6-8 wedges {6 for 3 smaller discs or 8 for 2 larger}. Place wedges on greased cookie sheet at least 2 inches apart. Cook on 350F for 15-20 minutes, until golden on bottom edges and slightly golden on top.

Makes 16 large or 18 medium triangular scones.