Thursday, September 15, 2011

Blueberry Walnut Scones

There's nothing like a warm scone fresh out of the oven, slathered in butter, for a comforting breakfast. These scones are incredibly dense and moist due to the addition of sour cream in the dough. The blueberries add delicious, juicy bursts of the flavours and colours of summer while the walnuts provide a satisfying crunchy texture.


2 cups all purpose flour
4 Tbsp. sugar
2 and 1/2 tsp. baking powder
1 tsp. cinnamon, plus extra for sprinkling on top
Pinch of salt
5 Tbsp. (1/4 cup plus 1 Tbsp.) cold butter 
2/3 cup sour cream
1 egg 
1 cup fresh or frozen blueberries (don't thaw if using frozen)
1/2 cup chopped walnuts


Preheat the oven to 375 degrees F. Grease two baking sheets with non-stick spray or butter, or cover with parchment paper. For a quicker, easier method, you could also use a 12-cup muffin tin to bake the individual scones in instead.

In a large bowl, whisk together the flour, sugar, baking powder and cinnamon. Grate the cold butter into the bowl with a box or hand grater. This will mix the better into the dry ingredients better and help to achieve a crumbly texture. It is very important that your butter is cold and not at room temperature for this step!

Add in the sour cream and egg and stir to mix. The dough will be very sticky at this point. Gently fold in the blueberries and walnuts.

Turn the dough out onto a floured surface and knead gently with your hands until it comes together in a large ball. At this point you can use 1 of 3 methods to make the scones. Using a rolling pin or pressing down with your palms, spread the dough out into a circle about 9-10" in diameter and 2-3" in thickness, then cut it into 8 even wedges and place them on the prepared baking sheets. You can also just pull off individual handfuls of dough from the large piece of dough and drop it onto the prepared baking sheets (I used this method), or you could pull off pieces of dough and place them in a muffin tin to bake. Sprinkle cinnamon on the tops of the scones before putting them in the oven.

Bake the scones for 20-30 minutes, until the tops are golden brown. Cool on wire racks and store in an airtight container. You can also store in the freezer in plastic wrap and a freezer bag or airtight container, and then just defrost them as desired. These are best enjoyed fresh on the day that you make them!

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