A scone is essentially a quick bread that uses baking powder as its leavening agent rather than yeast. Scones are deliciously sweet and are a wonderful complement to coffee or tea. And, best of all, they’re easy to make!
Scones with Blueberry or Cinnamon
- 1/4 teaspoon salt
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/3 cup Hiland Dairy Unsalted Butter, cold
- 1/2 cup Hiland Dairy Sour Cream
- 1 egg
- 1 cup blueberries or 1 1/4 ground cinnamon and 1 1/4 cups cinnamon chips
- 1/2 to 3/4 cup powdered sugar
- 1/2 teaspoon vanilla or almond extract
- 1 teaspoon Hiland Dairy Milk
Preheat oven to 375º F. Mix together salt, flour, sugar and baking powder. Cut in cold butter just until the mixture is unevenly crumbly. Tip: It’s okay for some larger chunks of butter to remain unincorporated. Mix sour cream and egg in a separate bowl. Make a well in the flour mixture; pour in the sour cream and egg mixture. Fold together until mixture begins to hold together. Fold in blueberries or cinnamon and cinnamon chips. Turn mixture out onto a large baking sheet lined with parchment paper. Using hands, flatten and shape into a 1 inch circle. Cut into 8 wedges and separate, about 1/2 inch apart. Bake for 10 to 15 minutes. Tip: The bottoms should be a golden brown when ready, so check at 10 minutes and go from there. While scones are baking, combine the powdered sugar, vanilla or almond extract and milk to form the glaze. Drizzle scones with glaze while cooling.
Which flavor is your favorite?
Blueberry or cinnamon? We’d love to hear which flavor you prefer. Please comment below!