Sour Cream Blueberry Scones from Marlene Koch

I saw a picture of these and had to share, man do they look delicious!!!

Sour Cream Blueberry Biscuits

For a bit more fiber I make these you can replace 1 cup of the all purpose flour with white whole wheat flour or to make them extra light replace 1 cup of the all purpose flour with 1 cup plus 2 tablespoons cake flour. As with all biscuits it is important that once you add the milk to the flour mix that you do not overwork the dough or your biscuits will not be tender.

 

To make them quicker and eliminate re-rolling scraps of dough (as when making traditional round biscuits),  pat the dough into a 12x4-inch rectangle, cut in half vertically, and then across five times to make 12 2x2-inch biscuits. Bake as directed.

 

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/3 cup Splenda granulated (or sugar if you prefer)*

1 teaspoon orange zest (rind of 1 orange)

3 tablespoons shortening

1 cup fresh blueberries, rinsed and drained

½ cup light sour cream

3/4 cup 1% milk

 

1 large egg white, beaten

2 teaspoons granulated sugar

 

1. Preheat oven to 400 F. Coat a baking sheet with nonstick baking spray.

2. In a large mixing bowl combine the flours, baking powder, baking soda, Splenda and orange zest.
3. Cut in the shortening with your hands, the tines of a fork, or a pastry knife. It is well blended when the mixture is a crumbly cornmeal like consistency. In a small bowl combine sour cream and milk. Add to flour mixture. With a spatula or wooden spoon mix just until ingredients are just moistened and form into a ball (dough will be a bit sticky).
4. Dust counter top with flour. Gently press down on dough and roll out to a ½ inch thickness. Using a 2 1/2" round biscuit cutter cut 12 biscuits. Place biscuits on a baking sheet. Brush tops with egg white and sprinkle lightly with sugar.
5. Bake for 13 - 15 minutes until tops are shiny and golden brown. Transfer to a wire rack to cool slightly before serving.