These scones are lightly sweet and very moist with the tartness of frozen blueberries. Your food processor makes the task of cutting in butter super easy. You can freeze right before baking for a quick breakfast treat anytime. Even my one-year-old twins approve!


Recipe Summary

15 mins
20 mins
35 mins
16 scones


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Place flour, 1/2 cup sugar, baking powder, baking soda, and salt into a food processor. Pulse to combine. Add frozen butter and process until a fine crumb results and no hunks of butter are left.

  • Transfer into the bowl of an electric stand mixer or a bowl for hand mixing. Add sour cream and egg. Set mixer on medium speed and blend until crumbs clump up and start to pull away from the sides of the bowl. Add blueberries and mix to combine.

  • Take 1/2 of the dough and place on a floured surface. Shape with your hands, pushing blueberries in if they fall out, into a 1/2-inch thick disc, about 8 inches in diameter. Cut into 8 triangles and transfer to a baking sheet. Repeat with remaining dough. Sprinkle a pinch of sugar on each scone.

  • Bake in the preheated oven until the tops start to turn golden, 17 to 22 minutes.

Cook's Notes:

Use the blueberries frozen or your dough will turn blue and the blueberries will not stick in the dough well. You can use fresh blueberries with this as well but you will probably want to knead them into the dough.

If freezing, put baking sheet in freezer until scones are solid and then transfer to a freezer bag or other container for storage. To bake, place directly on a baking sheet and bake from frozen until golden, 18 to 24 minutes.

Nutrition Facts

162 calories; protein 2.4g; carbohydrates 20.9g; fat 7.8g; cholesterol 30mg; sodium 95.9mg. Full Nutrition