Blueberry Scones

Blueberry Scones
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Calories 259 cals
Total Fat 10 g
Cholesterol 53 mg
Dietary Fiber 1 g
Sodium 240 mg
Protein 4 g
Total Carbohydrate 37 g

Prep Time: 20 Minutes

Time to Table: 45 Minutes

Serves: 8


  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/3 cup cold butter
  • 1/2 cup Daisy Sour Cream
  • 1 large egg
  • 3/4 cup blueberries


Mix the salt, flour, sugar, cream of tartar, and baking soda together in a large bowl. Cut in the butter, until the mixture resembles coarse gravel. Mix the sour cream and egg together in a small bowl. Make a well in the flour mixture and pour in the sour cream mixture. Mix until most of the mixture is moistened. Gently fold in the blueberries. Turn the mixture out onto a floured work surface and gently incorporate berries. Take care not to over mix. Make 2 balls of dough, and flatten each into 6 inch circles on a lightly sprayed cookie sheet, about 3 inches apart. Cut each circle into 4 wedges; do no separate. Bake the scones at 375 degrees for 10-15 minutes or until the scones are lightly golden brown. Cut the wedges apart. Serve warm or cool.


Average Rating:
4.25 out of 0 5
MrsM 07/13/2017

These blueberry scones came out very tasty. My kids absolutely loved them and devoured them almost as soon as they came out of the oven. I'm glad I was given a free Daisy sour cream from influenster and was able to discover this recipe..

JMTBlack 06/19/2016

I had a hard time following the directions...wasn't sure how to cut the butter in. I wasn't sure if I had the right texture because it wasn't coarse after adding butter. It was my first time making scones, and I think they turned out pretty good. I don't think my presentation was great, but it is the taste that matters! I used Daisy Sour Cream squeeze, and I loved how easy it was to measure it in a cup without messing with a spoon. I received Daisy Sour Cream complimentary by Influenster for testing purposes, but all opinions are my own.

DDT47 12/17/2013

Didn't have a lot of success with Gluten Free flour prior to this recipe (everything turned out resembling "hockey pucks" and tasting "BLAND")... but I absolutely love scones and had to give them a try! First, I added just a little extra sour cream and walnut pieces along with fresh blueberries! Cooked them an extra 2 minutes and topped them with butter. They turned out fluffy, and very tasty. Keeping this recipe for future baking! Thank you!!!

Zee 07/22/2012

Easy to make, delicious results. I used dried blueberries and they came out great. Made these several times already.

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