Blueberry Sour Cream Scones

Start your morning right with a batch of fresh from the oven Blueberry Sour Cream Scones. The sweet dough is filled with fresh plump blueberries and drizzled with a vanilla cream glaze perfect with your morning coffee or tea.

Easy Blueberry Sour Cream Scones Recipe

I’m an avid hot tea drinker and in my humble opinion, hot tea and scones are a magical pairing that never disappoints. Whether it’s a savory bacon and cheddar scone, an orange cranberry scone or these fresh blueberry filled scones, they’re always a delicious mid-morning snack to be enjoyed. We love these for breakfast, brunch, tea parties and holiday mornings.

Key ingredients to make homemade Blueberry Scones with sour cream: (Scroll down for full printable recipe card.)

• Berries – Fresh sweet blueberries are the star flavor.
• Flour – All purpose flour forms the base of the dough.
• Leavening – Baking powder and salt give lift to the dough.
• Sugar – Granulated sugar for sweetness.
• Spice – A dash of ground nutmeg complements the sour cream in the dough.
• Cold Butter – Cold unsalted butter adds richness.
• Sour Cream – Makes the dough creamy and tender.
• Liquid – Heavy cream adds moisture to the dough plus you’ll need additional to brush the tops.
• Whole Egg – One large egg stabilizes the dough.
• Vanilla – Vanilla bean paste or vanilla extract add creamy floral notes to the flavor.
• Topping – One tablespoon turbinado sugar adds crunch and texture to the tops.
• Glaze – Powdered sugar, heavy cream, vanilla bean paste or vanilla extract.

What’s the Difference Between a Southern Biscuit and an English Scone?

• Our buttermilk biscuits in the South are typically savory in nature. They can also be made with either whipping cream, shortening, lard, or butter.
• Scones are typically on the sweeter side although, there can be exceptions. They too, can be made with whipping cream or butter.
• Scones are often served with clotted cream and jam, or in the case of this blueberry scone recipe, I filled them with whipped cream and lemon curd.
• Whether you enjoy a fluffy Southern buttermilk biscuit or a sweet scone, each one goes particularly well with a cup of tea or coffee.

How to Make the Best Blueberry Sour Cream Scones Recipe

• Heat Oven and Prepare Pan – Preheat oven to 375°F. Line a large baking sheet with parchment paper.
• Dry Ingredients – Use a whisk sift together the flour, sugar, baking powder, salt and nutmeg.
• Blueberries – In a separate small bowl, toss blueberries with 1 teaspoon flour, set aside.
• Cut in the Butter – Using a pastry blender or pastry cutter, cut butter into dry ingredients until it resembles cornmeal. Add blueberries, fold into the flour mixture until evenly distributed. Make a well in the center.
• Wet Ingredients – Whisk together sour cream, heavy cream, egg, and vanilla.
• Combine – Gradually stir sour cream mixture into dry ingredients until fully moistened.
• Form the Dough into a Circle – Turn the dough out onto a lightly floured work surface. Turn it a few times to coat with flour to help with the stickiness. Pat the dough into an 8-inch circle one inch thick.
• Cut into Wedges – Use a sharp knife dipped in flour to cut dough into wedges.
• Brush with Cream – Brush tops of the scones with heavy cream and sprinkle with demerara sugar.
• Oven – Bake per the baking time in the recipe until lightly golden brown.
• Make the Glaze – Mix together powdered sugar, cream and vanilla. Drizzle over warm scones just before serving, if desired.
• Enjoy – Serve Blueberry Sour Cream Scones warm with fresh whipped cream and lemon curd or jam.

Kitchen Equipment to Make Blueberry Sour Cream Scones

• Large bowl, medium bowl and small bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Pastry blender or food processor.
• Cookie sheet or rimmed pan lined with parchment paper or silicone baking mat.
• Knife or pizza wheel.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Citrus – You could add 1-2 tablespoons of lemon zest to the scone dough for a citrus twist.
• Glaze – You could drizzle these scones with a lemon juice glaze. You can also omit the glaze altogether and dust the tops simply with powdered sugar or sprinkle with coarse sugar prior to baking for added crunch.
• Chocolate – You could mix-in 1/2 cup white chocolate chips into the sifted dry ingredients along with the blueberries.
• Sour Cream Substitution – You could use plain Greek yogurt in place of sour cream.
• Fresh Berries – You could swap out the juicy blueberries for blackberries or raspberries. Whole berries work best.
• Don’t Overwork the Dough – Scones have a slightly crumbly texture by nature. Even so, it’s important not to overwork the dough or the scones could be tough. Press the dough just until the flour mixture comes together.
• Handle the Blueberries Gently – When combining the blueberries with the dough, try not to mash them. Even though they’re coated lightly with flour, they may still ooze their glorious juice into the dough while baking. This is completely normal and only adds to the flavor.

Storage and Leftovers

• Leftovers – Scones are best when eaten the day they’re made. That said, you can store them wrapped in aluminum foil or in an airtight container chilled in the refrigerator for up to 2-3 days.
• Reheating – Reheat gently in the microwave.
• Freezer Tips – You can freeze scones before or after baking. Store baked or unbaked blueberry scones in an airtight freezer safe container for 2 months. Bake from frozen at the same temperature brushing the tops with heavy cream just before baking. Baked scones should be thawed in the fridge and gently reheated in the microwave.

More Scones Recipes to Make

• Brown Sugar Pecan Scones are addictive!
• Savory Bacon and Cheddar Cheese Scones come with a bonus pineapple butter recipe.
• This recipe for Cranberry Orange Sour Cream Scones is the only one you’ll ever need.
• Lemon Poppy Seed Scones are tea party ready.
• Homemade Caramel Apple Scones.
• Dried Cherry Scones from Food Network.

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Helpful Kitchen Items:

• Sheet Pan
• Silicone Spatulas
• Measuring Set
• Mixing Bowls