Blueberry Sour Cream Scones

Today my baby girl turns 5. Yes, I realize that means she really isn't classified as a "baby" anymore, but she is my first and she will always be my baby!

In honor of Anya, I thought I would post scones. Anya loves scones about as much as I do. I remember when she was 3 she would ask for "yummy triangles" for breakfast. Now that she is older, she calls them scones and is even open to different shapes (hence the rectangles above!).

I hope you enjoy the scones... I know we did!

Blueberry Sour Cream Scones
Adapted from Recipezaar

1 cup sour cream
1 large egg, slightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 teaspoon baking soda
4 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
Zest of 1 lemon
1 cup very cold butter (cut into small cubes)
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl blend the sour cream with the egg, vanilla and baking soda, and lemon zest; set aside.

In a large bowl mix together the flour with sugar, baking powder, cream of tartar, and salt. Toss in blueberries.

Using a pastry blender or your fingers cut in cold butter cubes.

Add in the sour cream mixture; mix JUST until moistened.

Roll or pat the dough into about a 1 to 1-1/2-inch thick round (or rectangle, if you prefer).

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.