Blueberry Sour Cream Scones

These blueberry sour cream scones are made with olive oil, making them quick to whip up yielding a crumbly yet moist scone.

I love scones. They are so easy to make, come together really quickly and bakes in 15 minutes. I love scones baked with fresh fruit because they are both just sweet enough.

My 16-year old daughter has now fallen in love with scones, too. Now that she is old enough to prepare and bake on her own, she whips up this recipe in no time.

As I told my girl, scones don’t require much mixing. The crumbly the dough, the better. And you can mix and bake everything in under 30 minutes. What’s not to love?!

Why this recipe is so awesome

My go-to scone recipe base used to be this yogurt scone recipe that I love. But, the one time my daughter was going to bake these scones, we were out of yogurt. So we used sour cream instead.

Still perfect scones.

I bake primarily with olive oil. It is easier to work with, no waiting for butter to get super cold in the freezer and no need for a food processor. And it yields a really delicious and moist scone.

The key to baking with olive oil is choosing the right olive oil. For my fruity blueberry scones, I use a mild oil. For my olive bread, I choose a more peppery oil.

And if you want to learn more about the versatility of cooking and baking with olive oil, you check out my olive oil cookbook.

Ingredients you need

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• Blueberries: I prefer to use fresh blueberries in scones because they hold their shape in the short time they get baked. You can use frozen blueberries or swap out for any other fresh fruit.
• Lemon: You need a fresh lemon because you are grating the zest. Be sure not to grate any of the pith, the white part of the lemon.
• Extra virgin olive oil: I bake mostly with olive oil. Although butter is traditionally used in scones, I make them with extra virgin olive oil. I have written a lot about baking with olive oil.
• Sour cream: I do not typically have buttermilk in my fridge, but I always have sour cream. It works great in baked goods. If you do not have sour cream you can use plain yogurt instead.
• Milk: Milk is mixed with the sour cream for the scone batter and is also brushed on the top of the scones for gloss and color.
• Egg: You will need one large egg.
• Pantry staples: all purpose flour, granulated sugar, baking powder, salt

Tools to Use

• Measuring Cups + Spoons
• Hand Mixer
• Silicone Spatula

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Step-by-step directions

1. In a medium-sized bowl whisk together flour, sugar, baking powder, lemon zest and salt.

2. In a separate bowl, whisk together sour cream, milk and egg.

3. Using a fork, stir in olive oil until mixture resembles coarse crumbs.

4. Pour egg mixture into flour mixture and mix with a fork until a rough dough is formed. Do not over mix the dough.

5. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle. Press it down until about ½-inch thick.

6. Add half the blueberries onto one side of the dough and gently press them down.

7. Fold the empty half of the dough over the blueberries, pressing the two layers together. Press remaining berries over the top of the dough.

8. Cut dough into 8-10 even pieces and place onto baking sheet lined with parchment paper or silicone baking mat.

9. Brush tops with 1 TBS milk and sprinkle with 1 teaspoon sugar.

10. Bake at 400ºF until golden, about 12-15 minutes. Transfer scones to a cooling rack to cool to desired temperature.

Recipe tips and FAQs

Scones also bake quickly, usually only requiring 15 minutes or less. Because of this, scones make excellent vessels for any type of fruit, no matter how fragile. The fruit softens during the baking process, but still holds its shape.

When first baked, they are dry on the outside and moist on the inside. It softens even more the next day. These scones can last for several days loosely wrapped in foil on the counter at room temperature.

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Yield: 8-10 scones

Blueberry Sour Cream Scones

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These blueberry sour cream scones are made with olive oil, making them quick to whip up yielding a crumbly yet moist scone.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2 cup all-purpose flour
• ¼ cup granulated sugar + 1 tsp
• 1 TBS baking powder
• 1 TBS grated lemon zest (grated zest from 1 lemon)
• ⅛ teaspoon salt
• ⅓ cup extra virgin olive oil
• ¼ cup sour cream
• ¼ cup milk + 1 TBS
• 1 large egg
• 4 oz blueberries

Instructions

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a medium-sized bowl whisk together flour, ¼ cup sugar, baking powder, lemon zest and salt.
3. Using a fork, stir in olive oil until mixture resembles coarse crumbs.
4. In a separate bowl, whisk together sour cream, ¼ cup milk and egg.
5. Pour wet mixture into flour mixture and mix with a fork until a rough dough is formed. Do not over mix the dough.
6. Turn the dough onto a lightly floured work surface and shape into a circle or rectangles Press it down until about ½-inch thick.
7. Add half the blueberries onto one side of the dough and gently press them down.
8. Fold the empty half of the dough over the blueberries, pressing the two layers together.
9. Press remaining berries over the top of the dough.
10. Cut dough into 8-10 even pieces.
11. Brush tops with 1 TBS milk and sprinkle with 1 teaspoon sugar.
12. Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
13. Transfer scones to a cooling rack to cool to desired temperature.
14. Serve warm or room temperature.

Notes

You can use any fruit in these scones: strawberries, blackberries, raspberries, peaches. Larger fruits should be cut into smaller chunks, about 2 cm. You can also use orange zest instead of lemon or omit altogether.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 228mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 4g

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