Kittencal's Jumbo Bakery Shop Blueberry Sour Cream Scones

READY IN: 27mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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