Blueberry Sour Cream Scones
These blueberry sour cream scones have that homemade, farmhouse feel—made with olive oil for an easy bake that’s tender, crumbly, and full of berry goodness.
Servings 8 scones
Calories 228kcal
Ingredients
- 2 cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon 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 tablespoon milk
- 1 large egg
- 4 oz blueberries
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-sized bowl whisk together flour, ¼ cup sugar, baking powder, lemon zest and salt.
- Using a fork, stir in olive oil until mixture resembles coarse crumbs.
- In a separate bowl, whisk together sour cream, ¼ cup milk and egg.
- Pour wet mixture into flour mixture and mix with a fork until a rough dough is formed. Do not over mix the dough.
- Turn the dough onto a lightly floured work surface and shape into a circle or rectangles Press it down until about ½-inch thick.
- Add half the blueberries onto one side of the dough and gently press them down.
- Fold the empty half of the dough over the blueberries, pressing the two layers together.
- Press remaining berries over the top of the dough.
- Cut dough into 8-10 even pieces.
- Brush tops with 1 tablespoon milk and sprinkle with 1 teaspoon sugar.
- Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
- Transfer scones to a cooling rack to cool to desired temperature.
- 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.
TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days if the room is cool. If you live in a humid environment, I suggest refrigeration. Scones will keep in the refrigerator for up to 5 days.
TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1g | Calories: 228kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 228mg | Fiber: 1g | Sugar: 2g
