Blueberry Scones


Oven Temperature 400 F
Cook Time 20 minutes
Servings 8 scones
Tools Conventional Oven, Measuring Spoons, Measuring Cups, Liquid Measuring Cup, One bowl, Fork, Whisk, Cookie Tray, Parchment paper , Grater
Ingredients 2 cups of all-purpose flour

1 tsp baking soda

¼ tsp baking powder

½ cup sugar

1 cup grated butter

1 large egg

½ cup of sour cream

½ cup of blueberries (may substitute raisins for blueberries)

 

Before you begin
  1. Preheat oven to 400F degrees
  2. 2.       Line the cookie tray with Parchment Paper. Tip: if you don’t have parchment paper line with foil or take a stick of butter and peel off the cover from a small portion. While holding the covered portion of the butter stick rub the exposed end all over the cookie tray. This is a much messier method, don’t recommend it.
  3. In a separate bowl wash ½ cup of blueberries and sprinkle with flour. This will help blueberries not to sink to the bottom of the scone but be evenly spread out
  4. Beat the egg in a separate bowl using a whisk
Recipe Step 1: Prepare Dry Ingredients:

  1. Add 2 cups of flour into a bowl
  2. Add 1 tsp of baking soda
  3. Add ¼ tsp of baking powder
  4. Add 1/2 cup of sugar
  5. Mix the ingredients together with a whisk

 

Step 2: Rub butter against large holes on the grater right into the dry mixture. Tip: One stick of butter measures about 1/2 cup. Peel back the cover of the butter stick, while holding the covered part rub the butter against the larger holes of the grater. This will help from your fingers getting too oily.

 

Step 3: Add a 1/2 cup of sour cream to the mixture

 

Step 4: Add the beaten egg

 

Step 5: Add the blueberries

 

Step 6: With a fork mix all of the ingredients together.  Once the ingredients have integrated and began sticking together abandon the fork and use your hands to lightly knead the dough. You might need to sprinkle more flour if dough is too wet. You want the dough shaped as a ball Tip: Once the dough has come together rotate your bowl. This will further knead and solidify your dough into a ball like shape

 

Step 7: With a serrated knife cut the dough into 8 equal pieces. Tip: Since the shape of your dough is round cut it as if it was a pizza pie. First across to make two equal parts, then make another incision to make four equal parts, then half each part thus creating eight separate dough pieces.

 

Step 8: Place each dough piece onto the cookie tray lined with parchment paper. Make sure that each piece is a few inches apart from one another. Your dough will expand once in the oven keeping the pieces apart will prevent them from overlapping.

 

Step 9: Place the filled cookie tray into an oven for 20 minutes. You should check it often. Your oven temperature might different. Tip: Scones are done when they turn golden brown color or if after you insert a toothpick  it comes out clean

 

Cooling Remove your scones from the cookie tray and cool on the wire cooling rack.
Serving Suggestions Scones are great served warm for breakfast with Irish Breakfast tea. They are also a hit with the in-laws or anyone else you would like to impress with your superb baking skills. If serving more than 8 people just cut up the scones into smaller parts after they’ve cooked.

Scones with Raisins

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