A former co-worker of mine (who I miss dearly) gave me the recipe for these amazing blueberry scones. I have to admit, before trying these, I have never had a scone before....at least I don't think I have. They always sounded kind of fancy and intimidating to me, but these definitely are not either! The nice thing about these scones is that you can prepare them the night before and stick them in the freezer. Then, in the morning when you wake up, take them out and let them sit on the counter while the oven is preheating. Then, bake them while you are getting ready, and before you know it you have delicious warm scones ready for you....people will think you slaved over them in the kitchen that morning, or woke up really early. Go ahead, just let them think it:)
This recipe was given to me by my friend and fellow baker Jenni, and originated from Taste of Home
You will need:
-2 (7oz) packages Martha White Blueberry Muffin Mix
-1/4 cup butter, chilled and cut into 1/2 inch cubes
-1/2 cup sour cream
*Preheat oven to 400. Place muffin mix in a large bowl. With a pastry blender, cut in butter until crumbly and until the texture of small peas. (This can take a good 3-4 minutes) Stir in sour cream until combined. With floured hands, press together mixture and place on a lightly floured surface. Press together and knead 3 to 4 times until a smooth ball forms. Pat out with hands a round 8 inch circle. Cut into 8 wedges with a pizza cutter and place wedges on a parchment or foil lined baking sheet. Bake for 13-14 minutes until the edges are barely turning brown. Cool for a few minutes and transfer to a cooling rack. Dust with powdered sugar if desired. I also serve mine with Country Crock's Honey Butter. *If you are making these the night before simply place the wedges in between parchment paper on baking sheets and place in freezer. Take them out on the counter while oven is preheating in the morning and then bake. This recipe makes 8 good sized scones, but can easily be doubled if you are serving a crowd.