Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 1 set oven to 350 degrees f.
• 2 line a baking sheet with parchment paper or lightly grease.
• 3 in a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
• 4 in a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
• 5 using a pastry blender cut in cold butter cubes.
• 6 add in the sour cream mixture; mix just until moistened.
• 7 gently mix in the fresh blueberries.
• 8 roll or pat the dough into about a 1 to 1-1/2-inch thick round.
• 9 cut dough into 12 even wedges.
• 10 place the wedges onto the prepeared baking sheet about 2-inches apart.
• 11 bake for about 12-15 minutes or until the the bottoms are browned.
• 12 drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.