Kittencals Jumbo Bakery Shop Blueberry Sour Cream Scones Recipes

KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES

Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones image

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

Provided by Kittencalrecipezazz

Categories Scones

Time 27m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

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)

Steps:

Set oven to 350 degrees F.
Line a baking sheet with parchment paper or lightly grease.
In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
Using a pastry blender cut in cold butter cubes.
Add in the sour cream mixture; mix JUST until moistened.
Gently mix in the fresh blueberries.
Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
Cut dough into 12 even wedges.
Place the wedges onto the prepeared baking sheet about 2-inches apart.
Bake for about 12-15 minutes or until the the bottoms are browned.
Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

Nutrition Facts : Calories 403.4, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 531.8, Carbohydrate 51.1, Fiber 1.4, Sugar 18.7, Protein 5.5

CORNMEAL BLUEBERRY SCONES

Cornmeal Blueberry Scones image

This recipe came from Feb 2008 BH&G. My friend made this and I had to have the recipe. So good. The icing is optional.

Provided by Marz7215

Categories Scones

Time 30m

Yield 12 scones, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/3 cups all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cut up
1/2 cup buttermilk
1 egg
1 1/2 teaspoons finely shredded lime peel
1 cup frozen blueberries
1 teaspoon cornstarch
3 -4 teaspoons lime juice
1 cup powdered sugar
3 tablespoons chopped almonds, toasted

Steps:

Preheat oven to 450°F Coat a large baking sheet with cooking spray; set aside.
In a large bowl combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, and 1/2 teaspoon salt. Cut in butter until flour mixture resembles coarse crumbs. Make a well in center.
Combine buttermilk, egg, and peel; add all at once to flour mixture. Stir with a fork just until moistened.
Toss berries with cornstarch to coat; add to flour mixture. Stir gently 3 to 5 turns, just until berries are incorporated (do not overmix). Using a large spoon, drop dough into 12 mounds on baking sheet, leaving 1 inch between mounds.
Bake 12 to 15 minutes or until tops are golden. For icing, in a small bowl whisk enough lime juice into powdered sugar until drizzling consistency. Drizzle over warm scones. Sprinkle with nuts. Serve warm. Makes 12 scones.
*Leave berries in the freezer until ready to toss with cornstarch.

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