Sour Cream Poppy Seed Scones with Vanilla Blackberry Sauce

Next to croissants, Scones are a FAVORITE breakfast item in our house. Anything containing this amount of butter and cream is seriously perfect…


3 Cups Organic All-Purpose Flour, plus more for rolling 

1/2 Cup Organic Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Salt

4 Tablespoons Poopy Seeds, plus more for topping

1 1/2 Sticks Cold Organic Butter, cut into small pieces

1/4 Cup Cold Organic Heavy Cream

1 Cup Organic Sour Cream

1/4 Teaspoon Organic Vanilla Extract


Preheat oven to 375 degrees. Whisk together flour, sugar, baking powder, baking soda, poppy seeds and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.

Combine heavy cream, sour cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out and cut to desired shapes and size. Place scones 2 inches apart on parchment-lined baking sheets. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.


2 Cups Organic Blackberries, fresh or frozen

1 Tablespoon Vanilla Extract

1/2 Teaspoon Vanilla Beans

Pinch of Salt


Put all ingredients into a medium sized pot and bring to a simmer, cook for 15 minutes until it’s good and “saucy!” Serve warm or room temp with scones.


It’s breakfast time!


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