My husband, I, and the kids have different ways of enjoying our scones. My husband loves his with whipped cream and jams. Usually, it’s strawberry jam, but he’s not really that picky. My sons enjoy their scones with peanut butter and jelly; yes, just like a sandwich. I would have loved that too, but it’s too sweet for my liking. So I enjoy my scones with cream cheese. As simple as that yes. I also love my cup of coffee with me whenever I eat these delicious scones.
See what our friends from Mom’s Food Blog have to say about this recipe:
“This is a recipe I make pretty often and I’ll tell you a secret; you don’t ‘need’ the blueberries. The scones are perfectly delicious made exactly the same way without blueberries or even with whatever other berry/fruit you’d like to replace them with.”
I made this recipe using cranberries because the family loves cranberries. It tastes just as good as the blueberry recipe. This is a pretty flexible scone recipe; you can have any fruit you want with this.
Ingredients
- 2 Cups of Gold Medal All-Purpose Flour
- 2 Tbsp Clabber Girl Baking Powder
- 1 tsp Clabber Girl baking soda
- 1/2 tsp Morton salt
- 3 Tbsp Domino Sugar
- 5 Tbsp Land O Lakes cold cubed butter
- 1 Cup Daisy Sour Cream (or creme fraiche)
- 1 Eggland’s egg, separated
- 1/2 Cup Borden Heavy Cream
- 1 Cup fruit/berries (optional)
- Sanding or Raw Sugar (optional)
Instructions
- Preheat oven to 400 degrees
- In a bowl, mix dry ingredients well
- Cut in cold butter with pastry cutter/fork/knife
- Mix in Egg Yolk and Sour cream with spatula
- Stir in Heavy Cream until combined
- If you’re adding fruit mix it in now; I suggest doing so by hand with berries or they’re likely to get smushed. You can also press them into the dough after flattening it if you like
- Pull dough together and flatten on floured surface into a disk
- Cut pizza-style into as many pieces as you like and place on parchment lined baking sheet
- Wipe with egg whites and sprinkle with sugar (optional)
- Bake in preheated oven for 12-15 minutes or until the tops start to brown
- Remove from oven, Enjoy!
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Quick Tip: You can substitute crème fraiche for sour cream if that’s what you prefer.
Thanks again to Mom’s Food Blog for this amazing recipe.
