Blueberry & Sour Cream Scones


I recently opened my freezer and found the greatest surprise of my life – and that surprise was…. blueberries. That’s right, a great big  zip lock bag chock full of frozen blueberries that I had saved from our last batch of locally farmed blueberries this past summer. Best. Surprise. Ever.


Now you’re probably thinking … “How does someone in their right mind forget about something as amazing as local, frozen blueberries in their freezer!?!?”… and this is a totally valid question; One that I have absolutely no  good excuse for.


All I can say, is that I’m definitely guilty of tossing numerous things in my freezer with every intention of using them in the near future, only to forget about them the very next day. So no, this was not isolated incident – I have done this many times…. Just as Cole – he can tell you all about my freezer of mystery.

It’s a definitely becoming something of a problem, but at the same time, it’s exactly what I love so much about the bottom of my freezer. I can never really know what kind of wondrous surprises await me when I open its doors.


I’m getting of topic {what else is new} so let’s focus on the topic at hand – these blueberries; or rather what I made with them. Blueberry & Sour Cream Scones. Drool….

So for those of you who don’t already know, I have a little bit of a thing for scones – and when I say I have “a little bit of a thing”, what I really mean is that I’m addicted to them.


Scones are probably my favourite thing of all time to bake and on my food addiction scale of one  to peanut butter &chocolate – scones are right up there at the top.

{Ohh… that just gave me an idea…  Peanut Butter and Chocolate Scones………. sweet lord let’s save that one for another day}.

Back to these Blueberry & Sour Cream Scones though, because they are not to be ignored…


The flavour combination that comes from the rich sour cream, with just a hint of lemon zest and those sweet blueberries… it’s to die for. Not to mention these scones are incredibly tender, buttery and flaky bundles of scone joy.

Are you feelin’ my Blueberry scone love vibes? Let’s get right to it then lovelies – here is the recipe and I hope you enjoy <3

IMG_9066Blueberry Sour Cream Scones

Makes 12 medium scones

Things you need…
2 1/2 cups all purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
pinch of salt
2/3 cup butter, cold and cut into 1 inch cubes
1/2 cup sour cream
1/2 cup heavy cream
1 egg
1 tsp vanilla
1 tbsp lemon zest
1 cup frozen blueberries

Additional 2 tbsp of butter, melted
Coarse sugar for sprinkling

Icing sugar to serve

How to make…
Preheat your oven to 375 degrees convection or 400 degrees regular. Line 2 baking sheets with parchment paper and set aside.

In a large mixing bowl, whisk together all dry ingredients until combined. Add your cubes of butter, and use your fingers or a pastry cutter, to work the cold butter into the dry ingredients until pea sized pieces of butter remain.

In a separate bowl, whisk together heavy cream, sour cream, egg, vanilla and lemon zest until smooth. Drizzle the wet ingredients over the dry and use a spatula to gently fold the wet ingredients into the dry.

When the dough is just starting to come together, turn it out onto a lightly floured work surface. Sprinkle 1/4 cup of the blueberries over the dough and gently fold the dough over on itself. Repeat this process 3 more times until all the blueberries have been incorporated into the dough.

Pat the dough into a rough circle that is 1 inch thick. Cut the dough into 12 equal slices and arrange them on your prepared baking sheets.

Brush the tops of your scones with the 2 tbsp of melted butter and sprinkle with coarse sugar.

Place in the center rack of your oven and bake for 18-23 minutes or until golden brown and the tops spring back to the touch.

Remove from the oven and allow to cool for at least 5  minutes before dusting with icing sugar to serve.

Serve em’ up with a light dusting of icing sugar, or with a simple lemon glaze, or a dollop of freshly whipped cream. Mhmmmm

How we do…

As you can probably tell from the photos, Cole and I enjoyed our scones with a dusting of icing sugar, lemon glaze and whipped cream. 😀 What can I say? We like to go all out… and we kind of have a “little thing” for whipped cream …

Yay scones!  Happy baking {and eating} lovelies <3

KP xoxo



6 thoughts on “Blueberry & Sour Cream Scones

  1. These scones look really awesome (and I agree that blueberries are an awesome thing to find lurking in the freezer)… I also think these photos and your blog design in general is just extremely beautiful! I love it. Will add to my RSS feed 🙂

    1. Aw thank you so much lovely! You are so sweet to say that <3 Your blog is truly beautiful too, and I can't wait to see more of your recipes
      -KP xoxo

    1. Hi Amber!

      Yes you can definitely use fresh blueberries – I usually use fresh blueberries, but just let them sit in the freezer to firm up a bit because it makes them easier to work with in the dough when it comes to folding 🙂


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