Midterms start this week and I’m prepping for the storm. That means doing all the laundry, washing all the dishes, and meal prepping hard core. Blueberry scones are on the list.
Scones enable me to run out the door without worrying about getting hunger crazed during lectures. They are easy to pack (no extra container to wash, yay!), have staying power with the white whole wheat flour, and, most importantly, pair with my morning coffee.
Makes 16 scones
1 1/4 cups sour cream
1 teaspoon baking soda
1 cup butter, room temperature
3/4 cup sugar
2 teaspoon vanilla extract
3 1/2 cup white whole wheat flour
2 teaspoon baking powder
3/4 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups blueberries, fresh
Set oven to 350 F. Butter cookie sheet.
Mix the sour cream and baking soda. Set aside.
Cream together butter and sugar until fluffy. Add egg and vanilla extract. Then mix in sour cream.
Combine flour, baking powder, salt, cinnamon and nutmeg. Add wet ingredients to dry ingredients. Mix well so that everything sticks but do not over mix.
Sprinkle flour on a clean surface. Split the dough in half. Place half onto the floured surface. Knead lightly and form the dough into a flattened circle. Using a knife, cut the dough into eight slices.
Transfer to the cookie sheet. Bake for 18-24 minutes.
Repeat last two steps with remaining dough.