Blueberry Scones

So today I decided to make blueberry scones.  They came out soft, warm, and moist.  I came upon this recipe while looking for a recipe that uses sour cream as an ingredient since I had some left over and wanted to get rid of it.  Yes, that's right, this recipe was made with SOUR CREAM.  Doesn't sound too appetizing, I know, but the scone actually turned out pretty good.  The scone itself isn't too sweet, that's why I recommend eating with some sort of spread, like lemon curd.  Lemon curd is not what it sounds.  It's almost like a lemon jelly.  I decided not to buy it because it was too expensive.  So, I settled for the apricot preserves.  I have not tried it with the apricot preserves yet but I will update you tomorrow when I do.  Well, here is the recipe if you would like to make a soft and moist blueberry scone, which is perfect for breakfast or a snack!

Serving size: 12 scones

3 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

3 tablespoons granulated sugar

1/2 cup butter, softened (1 stick)

2 cups light sour cream

1/4 teaspoon vanilla extract

1 cup fresh blueberries

Preheat over to 350 degrees.

Do not use a mixer for this.  All you need is a wooden spoon and your hands.  Mix all the dry ingredients together.  Cut in softened butter and mix.  Fold in the sour cream and vanilla using the wooden spoon at first, then your hands. It will be very sticky at first.  After the dough forms, mix the blueberries in gently without squashing them.  Try not to overwork the dough to keep the scones light and delicate.  Scoop about 1/2 cup of dough onto a lightly greased cookie sheet or a parchment paper placed on the oven rack and bake for about 30 minutes or until golden brown. Serve with lemon curd or any kind of jelly.  

This is where I got the recipe from: http://steamykitchen.com/5407-best-blueberry-scones-with-lemon-glaze.html.  It also includes the directions for making the lemon curd, which she calls "lemon glaze". 

*** I tried it with the apricot preserves and it was way too sweet.  May want to just eat the scone by itself or with some other jelly.