Of Scottish origin and often served with tea, these scones are like a sweet biscuit. They’re not too sugary and are fairly light with a golden exterior and soft interior. Blueberry is our favorite add-in, but we’ve prepared and enjoyed this recipe with cranberries, raisins, and just cinnamon as well.
STEP ONE – Preparations
- Preheat the oven to 375°F.
- Lightly spray a large baking sheet with canola spray.
- Get out 2 medium bowls.
- Set up a cooling rack.
STEP TWO – Make the Dough
4 tablespoons unsalted butter
1 large egg
½ cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
1 cup blueberries (fresh or frozen)
- In the 1st medium bowl, microwave the butter for 45 seconds and let cool briefly.
- Add the egg, sour cream, and vanilla and whisk well.
- In the 2nd medium bowl, combine the flour, sugar, baking powder, and salt.
- Add the dry to the wet ingredients with the blueberries and stir to incorporate without overmixing.
STEP THREE – Assemble and Bake
- Use your hands to gently form the dough into a ball.
- Place the dough on a lightly floured surface and use your fingertips to spread into an 8-inch-diameter circle.
- Cut into 8 uniform pie-shaped pieces.
- Use a spatula to transfer the pieces to the baking sheet and sprinkle with raw sugar.
- Bake for 15-18 minutes until lightly browned at the tips.
- Cool the scones on the cooling rack for 10 minutes.
- Serve warm.
Recommended Serving Size: 1 scone
Exchanges: 2 starch, 2 fat