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Kittencals Jumbo Bakery Shop Blueberry

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Ingredients

Adjust Servings:
1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2 - 1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Nutritional information

403.4
Calories
179 g
Calories From Fat
20 g
Total Fat
12.1 g
Saturated Fat
66.1 mg
Cholesterol
531.8 mg
Sodium
51.1 g
Carbs
1.4 g
Dietary Fiber
18.7 g
Sugars
5.5 g
Protein
115g
Serving Size

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Kittencals Jumbo Bakery Shop Blueberry

Features:
    Cuisine:

    Worst I ever made in my over 50 yrsof baking

    • 47 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Kittencal’s Jumbo Bakery Shop Blueberry Sour Cream Scones, This is like the scones that are sold at a bakery mabey even better! — chocolate chips, raisins or dried fruit may be used in place of the fresh blueberries If desired drizzle the top of each warm scone with recipe#120835 —- this recipe was tested and developed using full-fat sour cream and butter, I cannot promise the same results using low-fat or no-fat sour cream or using shortening in place of butter, Worst I ever made in my over 50 yrsof baking, Just made these and they were very good Had to use 1/4c milk as the batter was too crumbly to work with Did not make glaze but spread butter and sprinkled sugar before eating My husband really liked them Next time will use 1/2c brown sugar and 1/2c reg sugar


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    Steps

    1
    Done

    Set Oven to 350 Degrees F.

    2
    Done

    Line a Baking Sheet With Parchment Paper or Lightly Grease.

    3
    Done

    in a Small Bowl Blend the Sour Cream With the Egg, Vanilla and Baking Soda; Set Aside While Making the Rest of the Recipe.

    4
    Done

    in a Large Bowl Mix Together the Flour With Sugar, Baking Powder, Cream of Tartar, Salt and Cinnamon (if Using).

    5
    Done

    Using a Pastry Blender Cut in Cold Butter Cubes.

    6
    Done

    Add in the Sour Cream Mixture; Mix Just Until Moistened.

    7
    Done

    Gently Mix in the Fresh Blueberries.

    8
    Done

    Roll or Pat the Dough Into About a 1 to 1-1/2-Inch Thick Round.

    9
    Done

    Cut Dough Into 12 Even Wedges.

    10
    Done

    Place the Wedges Onto the Prepeared Baking Sheet About 2-Inches Apart.

    11
    Done

    Bake For About 12-15 Minutes or Until the the Bottoms Are Browned.

    12
    Done

    Drizzle the Top of Each Warm Scone With Glaze If Desired or When the Scones Are Cooled Dust Lightly With Confectioners Sugar.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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