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.

Main Details:

• Time to make: 15 minutes prep / 15-40 minutes to bake (recipe calls for 15 min, took mine 40)
• Yield: 18 scones

Ingredients:

• 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

Directions:

For directions, see The Kitchen Magpie blog!

My Notes:

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.