This is like the scones that are sold at a bakery mabey even better! --- chocolate chips, raisins or dried fruit may be used in place of the fresh blueberries. If desired drizzle the top of each warm scone with Kittencal's Easy Creamy White Glaze ---- this recipe was tested and developed using full-fat sour cream and butter, I cannot promise the same results using low-fat or no-fat sour cream or using shortening in place of butter
- 236.59 ml sour cream
- 1 large egg, slightly beaten
- 2.46 ml vanilla
- 2.46 ml almond extract (or use 1 teaspoon vanilla)
- 4.92 ml baking soda
- 946.36 ml all-purpose flour (measured 4 cups exactly)
- 236.59 ml sugar (can use a few tablespoons more)
- 12.32 ml baking powder (or use 2 semi-heaping teaspoons)
- 1.23 ml cream of tartar
- 4.92 ml salt
- 2.46-4.92 ml cinnamon (optional)
- 236.59 ml very cold butter (cut into small cubes)
- 236.59 ml fresh blueberries
- vanilla glaze (optional)
- 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.