Fathers day is here and my dad is a BIG fan of all things blueberry so blueberry scones it is pops! These scones are a cross between a scone and a muffin. Crunchy on the outside and soft on the inside they are not one bit dry! Enjoy!
Learned the hard way tip– Measure out all ingredients during nap time. I have tried baking (measuring ingredients/reading recipes) while Jude is helping and something always goes awry.By measuring them when he is taking his nap we don’t run the risk of wrong measurements or frustration.
- 2 & 3/4 cups flour
- 1 TBS baking powder
- 1 tsp salt
- 1/2 cup sugar
- 2 eggs
- 1/2 cup half and half
- 1/2 cup sour cream
- 8 tbs grated frozen butter
- 2 cups fresh blueberries
In a large bowl mix together flour, baking powder, salt, and sugar; set aside.
In a small bowl mix eggs, half and half and sour cream.
Add blueberries and frozen grated butter to the flour mixture. Mix GENTLY until just incorporated (you will still see the butter this is good!) Add your wet ingredients.
Form into a ball and split in two.
On a lightly flowered surface place half of the dough and form into a disk. Cut into 6 triangles (see video) Place in freezer for at least 30 min or up to one month.
While dough is freezing preheat your oven to 425. Bake scones for 18-20 min rotating halfway. Don’t forget to brew your coffee and enjoy with warm butter eeek so good!
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