Ingredients
1 cup sour cream
1 large egg, slighty 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 teaspoonsfuls)
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
Directions
1. Set oven to 350 degrees.
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.