Spring in Madison took it’s sweet time showing up this year. Last weekend, my dreams of going out for Sunday morning coffee and scones were thwarted by a fresh coat of sparkling white snow. I searched my kitchen to see if I could scrounge up the ingredients to make scones on my own. I had only made scones with milk or heavy cream before, but only had sour cream on hand. Thanks to the power of the internet, I quickly found a recipe for sour cream blueberry scones! I had frozen mixed berries in my freezer, so used those instead of fresh blueberries. The swap worked out great! This recipe comes from The Kitchen Magpie blog and was a huge hit with everyone I shared them with! To get straight to the recipe, use this link.
- Time to make: 15 minutes prep / 15-40 minutes to bake (recipe calls for 15 min, took mine 40)
- Yield: 18 scones
- 1 cup of sour cream
- 1 tsp baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup of butter
- 1 egg
- 1 cup of blueberries or raisins or whatever fruit you want
For directions, see The Kitchen Magpie blog!
The scones were advertised as the best scones ever, and totally lived up to the hype. They were delicious. I found them easy to make and if you read the full blog post, she does a great job of explaining each step thoroughly. My only note was to watch the bake time. I assume mine took longer because of the frozen berries. If they look wet after the 15 minutes, just let them bake until golden brown.