Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones

flour, sour cream, butter, sugar, blueberries, egg, baking powder, baking soda, cinnamon, vanilla, cream

Ingredients

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract (or use 1 teaspoon vanilla)
1 teaspoon baking soda
4 cups all-purpose flour (measured 4 cups exactly)
1 cup sugar (can use a few tablespoons more)
2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)
1/4 teaspoon cream of tartar
1 teaspoon salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold butter (cut into small cubes)
1 cup fresh blueberries
vanilla glaze (optional)

Directions for Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones Recipe

Set oven to 350 degrees F.
Line a baking sheet with parchment paper or lightly grease.
In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
Using a pastry blender cut in cold butter cubes.
Add in the sour cream mixture; mix JUST until moistened.
Gently mix in the fresh blueberries.
Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
Cut dough into 12 even wedges.
Place the wedges onto the prepeared baking sheet about 2-inches apart.
Bake for about 12-15 minutes or until the the bottoms are browned.
Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.

Read the full directions on Food.com