Mommy's Kitchen - Recipes From my Texas Kitchen!: Blueberry Sour Cream Scones & A Snow Day

Thursday, January 29, 2009

Blueberry Sour Cream Scones & A Snow Day


Or shall I say a Ice Day! Snow Days in some parts of Texas are pretty scarce, I mean they do happen but are few and far in between. So when our schools are shut down it is usually due to freezing rain and sleet making it Icy on the roads and to dangerous to drive. Yesterday being one of those day. We had freezing rain the night before so when it finally stopped everything froze up. Bad for drivers, but great for the kids the anticipation of a SNOW DAY!!! my kids watched the news all night hoping they would shut school down and indeed they did. I have some pictures of the ice in the trees and icicles it was a chilly 27 degrees by morning.

Everyone stayed in Pj's most of the day and did nothing but be lazy. I decided to make some Blueberry Sour Cream Scones. I had blueberries in the freezer that needed to be used from blueberry picking. I had seen a recipe for Simple Scones at All Recipes.com. I have been wanting to try this paticular recipe for awhile. This recipe is so versatile, you can add just about anything dried cranberries, raisins or chocolate chips. The original recipe is for plain simple scones, but I wanted blueberry. They turned out so good. Soft in the middle and they were not crumbly at all. I think next time I will use chocolate chips for the kids.


Lot's of ice in the tree's


and icicles hanging from the roof.


These are the ingredients you will need: All purpose Flour, Sugar, Salt, Baking Powder, Baking Soda, Blueberries (Fresh or Frozen), Butter, Half & Half, Sour Cream and One Egg.



In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.



Grate butter into flour mixture on the large holes of a box grater.


Just like this. Use your fingers to work in butter (mixture should resemble coarse meal),


in a small bowl add the egg


whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.


Add the blueberries, I toss mine in a bit of flour before adding.


Mix gently and use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)


Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.


Use a sharp knife to cut into 8 triangles; I cut mine into 6. But after they baked i should of done 8 some were a bit big.


place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. I brushed mine with a little half and half and sprinkled sugar on top.

Bake until golden, about 15 to 17 minutes.


Cool for 5 minutes and serve warm or at room temperature.



Um they look so good inside. I added a glaze on top of my scones. I mixed a little powder sugar, milk, butter and lemon juice together and drizzled it on top.





Blueberry Sour Cream Scones

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
1/2 - 1 cup fresh blueberries

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add the blueberries, I toss mine in a bit of flour before adding. Mix gently and use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


Chocolate Chip Scones
Follow recipe for blueberry scones. Substitute chocolate chips for blueberries.


Cranberry-Orange Scones
Follow the recipe for Blueberry Scones omitting blueberries and adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the blueberries.


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~ Tina ~
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17 comments:

Joan said... #

Good Grief Tina! I was just thinking of looking for a scone recipe this morning! We food bloggies must think alike. These look absolutely amazing and is exactly what I had in mind. Thanks!
Joan

My New 30 said... #

Those look and sound really good - I LOVE blueberry!

Lazy day and PJs sound good to me - I'm glad all that cold weather didn't make it this far down south!

newlyweds said... #

Eek, that is cold. We are closer to the coast near Houston and it was about 30 last two nights but luckily no ice. Stay warm and those scones look soo good.

Reeni♥ said... #

I bet your kids really enjoyed their snow day. Your scones look scrumptious!

Tiffany said... #

Those look really good. I love blueberries. The glaze really makes them stand out and I bet it tastes great too.

Patti said... #

Those look so good and my husband loves blueberries! Let me know how you liked the potato soup!

YaYa's Funhouse said... #

YUM!!! I will have to try these. The glaze makes them look even better. I remember as a kid lovin those 'snow' days... but here in MS we just had the rainy sleet then frozen roads, just like you guys. I was fun thought when on those rare occasions we got to be out of school. Have a good day.

YaYa's Funhouse said... #

FYI I tried the Banana Nut bread recipe. I will only use this recipe for ever and ever. It is the best I have ever tried. Previous to this recipe mine was either too dry and not done enough....but using your recipe it is perfect ever time...THANKS a bunch

Teresa Cordero Cordell said... #

Howdy neighbor. I hear you about the ice. My son lives in Dallas and he sent me pictures of the ice. He broke off a sheet of ice from the driveway ad it must have been an inch thick. So glad they closed everything down.

Your scones look wonderful. I love blueberry muffins so I'm sure to love these scones. Take care dear friend.

HiHoOhio said... #

Scones...these may be the first things I bake in my new oven next week!
Check out our snow day photos!

Cate said... #

a snow (or ice) day is so precious in the south, and i know that it must have been fun. your scones look very snowy, too, with the glaze on top. yum!

Leslie said... #

mmm..scones. I love em!

Hun said... #

Hey Tina,

I made these scones this morning and they turned out GREAT!! I'm plugging you on my blog, LOL. Can't wait to try more of your recipe!

Hun said... #
This comment has been removed by the author.
Christine said... #

Hi Tina, I tried the Blueberry scone recipe today and it was really crumbly and I had trouble putting it into a mould to cut. Is this normal or am I doing something wrong? :( I am a novice at baking though with a few failed cakes on my belt! Great recipe though and the scones came out great if not a little crumbly. :)

sokeleng said... #

The taste of the blueberry scone is awesome! I made one batch in the morning, my kids finished it real fast. I like the idea of adding sour cream into mix. It gives the scone a light tangy flavour. I love how the blueberry oozed out of the dough and turned into striking reddish purple as it is cooked. Here is my favourite
scone cutter

Anonymous said... #

Wondering when to add in half and half and how much? You mention it in the beginning and at the end to brush on dough before baking. thanks