Whole Wheat Blueberry Sour Cream Scones
To most, this probably doesn't look like a frugal recipe... However, they wouldn't know that we got donated a whole lot of sour cream! I need to get it used up, so it's going into everything that's reasonable. On Sunday, it was:
Whole Wheat Blueberry Sour Cream Scones
Makes 8
This wholesome recipe feels like it's totally decadent! The icing at the end is optional, honey would be marvelous.
Pre-heat the oven to 400F. Line 1 large or two medium sized baking sheets with parchment paper.
In a mixing bowl, with an electric mixer or by hand, combine until the mixture resembles fine crumbs:
2 cups whole wheat flour (pastry preferred)
2 tablespoons potato starch or cornstarch
8 packets Truvia-type sweetener
2 tablespoons coconut sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
5 tablespoons butter
Add and combine till the mixture sticks together:
1 cup sour cream
1 egg
1 teaspoon vanilla extract (I make my own. Recipe here.)
Add and carefully mix together with the batter:
1/2 cup blueberries
Don't over mix or the blueberries will get broken and the dough will become purple. I let my paddle go around maybe twice.
Place about a 12" sheet of either parchment paper or waxed paper on a work surface. Sprinkle it with some flour and turn the dough out onto it. Put some flour on the top of the dough and press it out into about a 10" circle that is about 1/2" thick. Using a knife dipped in flour, cut the dough into 8 pieces. Carefully place the wedges of dough onto the baking sheet lined with parchment paper.
Please note: I used 1 medium sized baking sheet for my scones. When they were done, they were all stuck together -- they puffed up a lot more than I expected! I would recommend only putting four of them on a sheet and baking them in two batches.
Bake the scones at 400F for about 15 minutes. Allow them to rest on the baking sheet about 5 minutes before frosting, (if desired), and serving.
Basic Vanilla Glaze instructions here.
Enjoy!
