Blueberry Sour Cream Scones

Soft, buttery, and full of juicy blueberries, these sour cream scones are a little taste of Southern comfort. Tender on the inside with a lightly golden outside, they’re just right for a cozy breakfast, Sunday brunch, or an afternoon treat with a good cup of coffee.

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword blueberry-scones, blueberry-scones-with-sour-cream, blueberry-sour-cream-scones

Prep Time 20

Cook Time 20

Total Time 40

Servings scones

Calories 402kcal

Ingredients

2 1/4 cup all purpose flour, plus 1 teaspoon divided use
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/8 tsp nutmeg
1 cup fresh blueberries rinsed and dried
1/2 cup cold unsalted butter cubed
1/2 cup sour cream
1/3 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)
1/2 cup powdered sugar
2 Tbsp heavy cream
1/2 tsp vanilla bean paste or vanilla extract optional

Instructions

Preheat oven to 375°F. Line a large baking sheet or two standard size pans with parchment paper. Set aside.
Scones: In a large mixing bowl using a whisk sift together 2 1/4 cups flour, sugar, baking powder, salt and nutmeg. In a separate small bowl, toss blueberries with 1 teaspoon flour, set aside.
Using a pastry blender or 2 forks 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.
Whisk together sour cream, heavy cream, egg, and vanilla in a small bowl. Gradually stir sour cream mixture into the dry ingredients until fully moistened.
Turn the dough out onto a lightly floured work surface. Turn the dough 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 (or pizza wheel) dipped in flour to cut dough into wedges. Transfer wedges to the sheet pan arranging at least 2-inches apart. Brush tops of the scones with heavy cream and sprinkle with turbinado sugar.
Bake for 22-25 minutes or until lightly golden brown. Remove from the pan to a wire rack.
Glaze: Mix together powdered sugar, cream and vanilla. Use additional heavy cream until desired consistency is reached. Drizzle glaze over warm scones just before serving.
Serve warm with fresh whipped cream and lemon curd or jam.

Notes

Citrus: You could add 1-2 tablespoons of fresh lemon zest to the scone dough. You can also substitute lemon juice in place of heavy cream to create a lemon glaze.
Glaze: You could top these scones with a lemon juice glaze. You can also omit the glaze altogether and dust the tops simply with powdered sugar, if preferred.
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.
Berries: You could swap out the blueberries for blackberries or raspberries. Whole berries work best.

Nutrition