Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones

Treat yourself to the bakery-fresh indulgence of Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones, a heavenly combination of tender, buttery dough and bursts of juicy blueberries. This easy-to-make recipe pairs the tangy richness of sour cream with a touch of vanilla for unparalleled flavor and a delightfully soft texture. The scones are gently folded and cut into generous wedges, perfect for a café-style treat at home. Ideal for breakfast, brunch, or a sweet snack, these golden scones can be finished with a sprinkle of turbinado sugar for a crisp, subtle caramelized topping. Enjoy them warm or at room temperature, served with butter, clotted cream, or your favorite jam, for an irresistible homemade taste that rivals any bakery.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 8

Ingredients

• 3 cups All-purpose flour
• 1 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Unsalted butter (cold, cubed)
• 1.5 cups Fresh blueberries
• 1 cup Sour cream
• 1 Large egg
• 1 teaspoon Vanilla extract
• 2 tablespoons Turbinado sugar (for topping, optional)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Small pea-sized bits of butter should remain.

Step 4

Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Step 5

In a separate small bowl, whisk together the sour cream, egg, and vanilla extract until smooth.

Step 6

Pour the wet ingredients into the dry ingredients and use a spatula to mix until just combined. The dough will be sticky but avoid overmixing to keep the scones tender.

Step 7

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat it into a circle about 1 inch thick and 7–8 inches in diameter.

Step 8

Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like a pizza). Carefully transfer the wedges to the prepared baking sheet, spacing them slightly apart.

Step 9

If desired, sprinkle the tops of the scones with turbinado sugar for added crunch and sweetness.

Step 10

Bake the scones in the preheated oven for 16–18 minutes, or until they are golden brown around the edges and a toothpick inserted into the center comes out clean.

Step 11

Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature with butter, clotted cream, or your favorite jam. Enjoy!

Nutrition Facts

Serving size	(1286.5g)

Amount per serving	% Daily Value*
Calories	4125.6

Total Fat 199.0g	0%
Saturated Fat 124.0g	0%
Polyunsaturated Fat g
Cholesterol 688.5mg	0%
Sodium 2824.1mg	0%
Total Carbohydrate 554.1g	0%
Dietary Fiber 15.2g	0%
Total Sugars 264.8g
Protein 54.1g	0%

Vitamin D 41IU	0%
Calcium 434.5mg	0%
Iron 18.3mg	0%
Potassium 672.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 5.1%

Carbs: 52.5%