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These scones are lightly sweet and very moist with the tartness of frozen blueberries. Your food processor makes the task of cutting in butter super easy. You can freeze right before baking for a quick breakfast treat anytime. Even my one-year-old twins approve!
Submitted by
Paige Lucas-Stannard
Updated on February 11, 2022
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Ingredients
Original recipe (1X) yields 16 servings
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2 cups all-purpose flour
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½ cup white sugar, or more as needed
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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1 stick frozen unsalted butter
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½ cup sour cream
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1 large egg
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2 cups frozen blueberries
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left.
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Transfer into the bowl of an electric stand mixer or a bowl for hand mixing. Add sour cream and egg. Set mixer on medium speed and blend until crumbs clump up and start to pull away from the sides of the bowl. Add blueberries and mix to combine.
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Take 1/2 of the dough and place on a floured surface. Shape with your hands, pushing blueberries in if they fall out, into a 1/2-inch thick disc, about 8 inches in diameter. Cut into 8 triangles and transfer to a baking sheet. Repeat with remaining dough. Sprinkle a pinch of sugar on each scone.
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Bake in the preheated oven until the tops start to turn golden, 17 to 22 minutes.
Cook’s Notes:
Use the blueberries frozen or your dough will turn blue and the blueberries will not stick in the dough well. You can use fresh blueberries with this as well but you will probably want to knead them into the dough.
If freezing, put baking sheet in freezer until scones are solid and then transfer to a freezer bag or other container for storage. To bake, place directly on a baking sheet and bake from frozen until golden, 18 to 24 minutes.
Nutrition Facts (per serving)
| 162 | Calories |
| 8g | Fat |
| 21g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 16 |
|
|
Calories 162 |
|
| % Daily Value * | |
|
Total Fat 8g |
10% |
|
Saturated Fat 5g |
24% |
|
Cholesterol 30mg |
10% |
|
Sodium 96mg |
4% |
|
Total Carbohydrate 21g |
8% |
|
Dietary Fiber 1g |
3% |
|
Total Sugars 8g |
|
|
Protein 2g |
5% |
|
Vitamin C 1mg |
1% |
|
Calcium 33mg |
3% |
|
Iron 1mg |
5% |
|
Potassium 44mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.