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Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
In a medium bowl, mix flour, 1/3 cup splenda, baking powder, baking soda and salt. Set aside.
In a food processor, chop butter. Add 1/2 of the flour mixture. Mix.
Add remaininng flour mix and pulse until mixture looks course.
In a small bowl, whisk sour cream and egg until smooth.
Add sour cream mixture into flour mix and pulse until clumps. Remove from food processor. Use hands to press into a ball. Continue pressing until dough is evenly saturated. Add blueberries and gently work through dough. (May have to flour hands to prevent sticking).
Place on a lightly floured surface and pat until 1 inch thick. (If desired, brush with egg whites and sprinkle with 2- 3 TBSP coarse ground sugar). Using a sharp knife, cut into 6 triangles; place on the lined cookie sheet about 1 inch apart. Bake until golden, about 18-20 minutes. Remove from oven when golden and top appears "crispy". Cool for 5 minutes. Best when served warm, but can be served at room temperature. Easily frozen for a quick "reach for" breakfast./snack- Just thaw via the microwave and serve...
Cherry Almond Scones:
Follow above recipe (exclude blueberries). Instead, add 1/2 cup dried cherries to the dry flour mixture, then add 1/2 tsp almond extract to the sour cream mixture. Cook as directed.
Cinnamon Raisen Scones:
Follow above recipe (exclude blueberries). Instead, add 1 tsp cinnamon, 1/2 cup raisens, 1/2 cup oatmeal (not quick oats) to the dry mixture. Substitiute brown sugar for the splenda. Cook as directed.
Follow above recipe (exclude blueberries). Instead, add a generous teaspoon of finely grated orange rind (zest) 1/2 cup dried cranberries to the dry mix. Cook as directed.
The Full Fat Easy Scones this recipe was based on:
2 cups Flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 TBLS butter, frozen
1/2 cup sour cream
1 large egg
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