“This morning’s tea makes yesterday distant.” ~ Author Unknown

I don’t know about you, but around my house we have tea for breakfast.

Ok, ok, ok. It’s tea for breakfast a good chunk of the time…the rest of the time it’s the other stuff. Gasp!

But I digress.

Breakfast is the most important meal of the day, or so they say. You don’t just want to drink tea (or even that other stuff) and call it your meal. Tea’s great and all, but it’s just not a meal by itself.

So I decided to share my favorite breakfast recipe – Blueberry Scones!

These scones are, by far, my favorite for breakfast. I don’t remember where I picked up the recipe exactly, but I’ve adapted it some from the original. For now, I’ll share the original with you, but feel free to adapt to how it meets your needs. 🙂

The Classic Blueberry Scone

1 cup Sour Cream
1 tsp Baking Soda
4 cups All-Purpose Flour
1 cup White Sugar
1 cup Blueberries (Fresh)
1 cup Unsalted Butter (Use real butter for moister and flakier scones.)
1 Egg
2 tsp Baking Powder
1 tsp Salt

Preheat your oven to 350 F degrees.

Mix baking soda with the sour cream. (Don’t be afraid when the sour cream starts to bubble up, it’s supposed to happen.)

In a separate, but bigger, bowl mix in your flour, sugar, baking powder and salt. Whisk them all together so there are no large clumps (if you have a sifter I’d suggest using it here).

Cut the butter into your flour mixture with your pastry blender. Now, don’t be tempted to cheat and melt the butter (or margarine if you must). It won’t work like that. If you don’t have a pastry blender a fork will work the same. So will two knives held scissor style, but this is a lot of work, trust me.

Beat your egg slightly and add it and the sour cream mixture, then add to the flour/butter mix. Mix well.

Add your blueberries and mix gently. Blueberries are a delicate fruit so you don’t want to squish them too much when you mix. So a steady and gentle hand is needed.

Drop the scone mix onto a lightly floured cutting board. Divide it up into smaller groups if you must and then gently pat it down so it is 1 inch thick. Then cut into your desired shape.

Place your cut, raw scones onto a well-greased pan or one lined with parchment paper and pop into the oven until the bottoms are brown (not burnt) and the tops slightly brown – approximately 15-20 minutes.

Bonus Tips

  • I substitute Plain Greek Yogurt for the sour cream. It’s healthier and you don’t notice a taste difference.
  • Play around with different fruit, you’ll be surprised how delicious it can be.
  • Why not experiment with shape? Try using different shaped cookie cutters. The kiddos will love it!
  • These blueberry scones are delicious warm with butter and jam. 🙂
  • Occasionally I glaze the scones with a lemon glaze. It’s really good too!

And here’s the Lemon Glaze recipe, which is also good on other things too.

Lemon Glaze
Using a microwave safe bowl dissolve 2 cups of confectioner’s sugar in ½ cup of lemon juice. Whisk in 1 tablespoon of butter and some lemon zest (may have to microwave it for about 30 seconds). Continue whisking until you reach a smooth consistency. Drizzle glaze over scones & let stand for a few minutes before serving.

This recipe serves 18 (depends on the size you cut the dough to) and takes all of 25-30 minutes to make from start to table.

Now you don’t have an excuse to have breakfast with your tea! Bon Appetit!


Tea is made for sharing!

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