Kittencal'S Jumbo Bakery Shop Blueberry Sour Cream

Name: Kittencal'S Jumbo Bakery Shop Blueberry Sour Cream Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Set oven to 350 degrees F.
2
Line a baking sheet with parchment paper or lightly grease.
3
In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
4
In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
5
Using a pastry blender cut in cold butter cubes.
6
Add in the sour cream mixture; mix JUST until moistened.
7
Gently mix in the fresh blueberries.
8
Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
9
Cut dough into 12 even wedges.
10
Place the wedges onto the prepeared baking sheet about 2-inches apart.
11
Bake for about 12-15 minutes or until the the bottoms are browned.
12
Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

1250

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sour cream, 1 large egg, slightly beaten, 1/2 teaspoon vanilla, 1/2 teaspoon almond extract (or use 1 teaspoon vanilla), and more.

Yes, Kittencal'S Jumbo Bakery Shop Blueberry Sour Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kittencal'S Jumbo Bakery Shop Blueberry Sour Cream Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions