Wednesday, July 6, 2011

Scone Success!!!

I found it!  A delicious recipe for scones that Dee LOVES.  (And that is no exaggeration.)  I have to admit... I was a little sneaky, because I played to her weakness by choosing blueberries.  I also picked this particular recipe because it uses sour cream which I knew would make them moist and not dry like some scones.  After they had come out of the oven, I had the perfect scone picked out for the picture... it was bursting with blueberries and looked absolutely perfect.  But of course, by the time I had run upstairs to get my camera Dee had already found and eaten half of it... so this one will have to do!

Here is the recipe I used that I found in the Worldwide Ward Cookbook Secret Recipes Cookbook (compiled by Deanna Buxton)

Giant Blueberry Sour Cream Scones

  • 1 cup sour cream
  • 1 large egg, slightly beaten
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract (It says you can just increase the vanilla to 1 teaspoon if you don't have this on hand, but the almond added lovely flavor!)
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour (I had to add about 1/4-1/2 cup extra flour to the dough because it was way too sticky to make a round... Just add by teaspoons till you can get it to come together... you don't want it to be dry.)
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup very cold butter cut into small cubes (I cut mine at the beginning and put the bowl in the freezer to keep them cold till I needed them... )
  • 1 cup fresh blueberries

Vanilla glaze (The recipe says it's optional, but in my opinion, this is definitely not optional!)
  • 2 cups powdered sugar, sifted
  • ¼ cup heavy cream (I had none, so I just used milk and it worked great, but I'm sure the cream would make this even more divine.)
  • 1 ½ tsp vanilla or almond extract (We LOVED the almond)

  • Set oven to 350 degrees F.
  • Line a baking sheet with parchment paper or lightly grease.
  • In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
  • In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon.
  • Using a pastry blender cut in cold butter cubes. 
  • Add in the sour cream mixture; mix JUST until moistened.
  • Gently mix in the fresh blueberries.
  • Roll or pat the dough into about a 1 to 1-1/2-inch thick round. (Next time I will divide the dough into two circles and make smaller ones... these really were GIANT!)
  • Cut dough into 12 even wedges.  (Next time I will do 24)
  • Place the wedges onto the prepared baking sheet about 2-inches apart.
  • Bake for about 12-15 minutes or until the the bottoms are browned.
  • Soak Drizzle the top of each warm scone with glaze
These scones were soft, moist and melt in your mouth delicious.  Plus they were pretty darn easy!  (If I can make them, anyone can.)  The only thing that would have made these better is if I had had clotted cream and jam to put on them... seriously... they are really good! 

Dee ate TWO of them one right after the other... actually made herself sick.  Her friend Kyle said "This is seriously the best thing I have ever eaten."  That is pretty high marks folks!  Give them a try and see what you think. :)