Of Scottish origin and often served with tea, these scones are like a sweet biscuit. Blueberry is our personal favorite, but the recipe can be substituted with cranberries, raisins, or just cinnamon. They’re not too sweet and fairly light with a golden exterior and a soft interior.
STEP ONE – Preparations
- Set the oven to 375°F with an oven rack in the middle.
- Lightly spray a baking sheet with canola spray.
- Get out 2 medium bowls.
- Set up a cooling rack.
STEP TWO – Prepare the Dough
1 cup of fresh or frozen blueberries
4 tablespoons of unsalted butter
2 cups of all-purpose flour
2 teaspoons of baking powder
¼ cup of white sugar
½ teaspoon of sea salt
1 teaspoon of vanilla extract
½ cup of sour cream or “sour milk” (½ cup of milk and 1 tablespoon of white vinegar)
- In one of the bowls, melt the butter in the microwave for 30-45 seconds. Set aside to cool.
- In the other bowl, combine the flour, baking powder, sugar, and salt and mix well.
- Add the egg, sour cream, and vanilla to the cooled butter and whisk them together to blend.
- Add the dry ingredients to the wet ingredients and stir to combine them without over-mixing.
- Very gently mix in the blueberries just to combine.
STEP THREE – Cut the Dough and Bake
- Sprinkle a little flour on a clean countertop.
- Lay the ball of dough in the middle and spread it out into an 8-inch diameter circle using your fingertips.
- Cut the circle into 8 pie-shaped pieces.
- Using a spatula, slide the triangles off the counter and onto the baking sheet.
- Top with a sprinkle of raw sugar.
- Bake for 15-20 minutes until the tips of the scones are lightly browned.
- Transfer to the rack to cool.
Recommended serving size: 1 scone
Exchanges: 2 starch, 1 fat