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 for the crowning touch.
Blueberry Sour Cream Scones
I'm an avid hot tea drinker. In fact, I don't drink coffee at all and enjoy 2 cups of tea every day. 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 enjoyed.
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 these blueberry scones, whipped cream and lemon curd. Whether you enjoy a Southern buttermilk biscuit or a scone, each one complements a cup of tea or coffee perfectly.
Tips for Making Scones
- Scones have a slightly crumbly texture by nature. Even so, it's important not to over work the dough or the scones could be tough.
- 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.
- You can freeze scones before baking. Store in an airtight freeze safe container or bag for up to 2 months. Bake from frozen at the same temperature.
- You may omit the glaze, if preferred.
- It's not a typo, this recipe calls for 1 Tbsp baking powder.
- Scones are best when eaten the day they're made.
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Helpful Kitchen Items:
Blueberry Sour Cream Scones
- 2 ¼ cup all purpose flour, plus 1 Tsp divided
- ½ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ⅛ tsp nutmeg
- 1 cup fresh blueberries rinsed and dried
- ½ cup cold butter cubed
- ½ cup sour cream
- ⅓ cup heavy cream plus additional to brush tops
- 1 large egg
- 1 tsp vanilla bean paste or pure vanilla extract
- 1 Tbsp turbinado sugar
- Glaze: (optional)
- ½ cup powdered sugar
- 2 Tbsp heavy cream
- ½ tsp vanilla bean paste or vanilla extract optional
- Preheat oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.
- In a medium-size mixing bowl using a whisk sift together the 2 ¼ cups flour, sugar, baking powder, salt and nutmeg. Toss blueberries with 1 tsp flour, set aside.
- Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in blueberries until evenly distributed. Make a well in the center.
- Whisk together sour cream. heavy cream, egg, and vanilla. Gradually mix into dry ingredients until fully moistened.
- Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
- Use a sharp knife dipped in flour to cut dough into wedges. Brush tops with cream and sprinkle with turbinado sugar.
- Bake for 22-25 minutes or until lightly golden.
- To make glaze: Mix together powdered sugar, cream and vanilla. May add additional heavy cream until desired consistency. Drizzle over warm scones just before serving, if desired.
- Serve warm with fresh whipped cream and lemon curd or jam.