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 ~