Monday, September 29, 2014

BLUEBERRY Scones - Super Moist Sour Cream Scones - 24 Breakfast Recipes

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The words Moist and Scones are rarely used together. Generally at least for me, scones tend to be dry and crumble too easy.

These are different.

The sweetened muffins have a couple of secret ingredients, but the moistness will come from the extra fat in the sour cream. Adds a delicious tang and helps prevent the crumbly problem.

My second secret ingredient adds a slight nutty extra making these about as delicious as possible. I also like to use mini chocolate chips that give that LOADED TO THE MAX look with Blueberries in every bite!

And the extra step of Adding a coating of lemon juice and sugar to the berries before they are mixed with the dough gives everything that extra sweet AMAZING pop that makes this such a real winner for a fancy breakfast, and a stand out dish for a "pass a plate" PotLuck, family occasion and a wonderful breakfast standout for a catered affair!

OK... Here's what I Did...

Sour Cream

Makes 24-32 (2-Bite) Scones

  • 1 Pint Fresh Blueberries (Can use Frozen)
  • Zest and Juice of 1 Medium Lemon
  • 1/2 Cup Sugar
  • 1 - 3/4 Cups Flour
  • 1/4 Cup Almond Meal (can substitute another 1/4 Cup flour)
  • 2 TBS Sugar
  • 3 TBS Packed Brown Sugar
  • 1 tsp Baking Powder
  • pinch Baking Soda
  • Zest of 1 additional Medium Lemon
  • 1 tsp Salt
  • 6 TBS Butter, VERY COLD and cut into small cubes
  • 3/4 Cup Sour Cream
  • 1 Large Egg
  • 1 tsp Vanilla
  • 2 TBS Melted Butter
  • 1/4 Cup Sugar
Cooking Directions
  1. In a small bowl, mix together the Blueberries, Sugar and Lemon zest and Juice.  Allow this to sit for an hour, stirring occasionally.
  2. Preheat oven to 400 degrees
  3. Mix flour, almond meal, both sugars, baking powder and soda, orange zest and salt.
  4. Add flour mix to the bowl of a food processor. Add the COLD Butter one cube at a time with the processor running. Continue to process until the mix forms into tiny beads.
  5. In a large bowl, whisk together the Sour Cream, Egg, and Vanilla.
  6. BY HAND, do not add to the food processor as that would cause tough scones... By hand add the flour mix to the wet ingredients and mix until just blended. do not over mix.
  7. Fold in the Sugary Blueberries.
  8. Turn out onto a lightly floured surface. Form into 4 flat 3 inch circles and slice into 8 pie shaped pieces.... Or 4 smaller disc, each cut into 6-8 pie shaped slices, 24-32 two bite pieces
  9. Transfer to a parchment paper lined cookie sheet, pieces separated by about an inch so they are not touching. Bake for 15-17 minutes until top just begins to brown on the edges
  10. Remove from oven and let rest for 5 minutes. While the scones are still warm, brush with the melted butter and then sprinkle additional sugar on the top
  11. Best served warm with a nice hot cup of coffee, but tastes great room temperature. If not served immediately, store in air tight container.... And ENJOY!!!


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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