Jumbo Bakery Shop Blueberry Sour Cream Scones

By Addie

"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" By kittencalskitchen

Ingredients

• 1 cup sour cream
• 1 large eggs, 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)

Preparation

Step 1

EASY CREAMY VANILLA GLAZE:

2 cups powdered sugar, sifted (please sift to remove any small lumps)
1/4 cup whipping cream (any amount to desired texture start with 1/4 cup, or use 18% table cream)
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract

Whisk all ingredients in a bowl adding whipping cream until desired texture is achieved (do not make it to thin, or it won't stick on cakes!).