Blueberry Scones with Blueberry Jam

Nichole Roach

For the scones:
1 cup of sour cream
1 tsp baking soda
1 cup of white sugar
4 cups of flour
1 tsp salt
2 tsp baking powder
1 cup of butter
1 egg
2 cups of blueberries

1. Preheat oven to 350 degrees

2. In a small bowl mix the sour cream and baking soda together.

3. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.

4. Cut the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea-sized morsels in the flour.

5. Beat the egg and mix into the sour cream.

6. Add the sour cream mixture into the dry mixture, working it in.

7. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.

8. When the dough is combined, mix in the fruit. I fold in delicate berries by hand.

9. Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.

10. Bake on a well-greased or parchment-lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!

11. Serve and enjoy!

For the jam:
1 1/3 cup blueberries
3 T lemon juice
1 1/2 T Ball real fruit classic pectin
1 2/3 cup granulated sugar

1. Mash enough bluberries to make 1 1/3 cup. Pour into saucepan.

2. Add lemon juice. Gradually stir in pectin.

3. Bring mixture to a full rolling boil that can't be stirred down, over high heat, stirring constantly.

4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat and pour into mason jar. Store in refrigerator.