Blueberry Sour Cream Scones

These scones are so rich and delicious, you don't need to serve them with anything else.  However, I can never keep it too simple, so I served mine with a scoop of my own homemade Spiced Apple Pumpkin Butter and a heaping spoonful of my friend's homemade Raspberry Jam.  Deelish!!

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• Ingredients
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• 1 cup of sour cream
• 1 tsp baking soda
• 4 cups of flour
• 1 cup of white sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup of cold butter, cubed
• 1 large egg
• 1 1/2 cup of blueberries
• 3 T half and half
• Course Sparkly Sugar

Preheat oven to 350*.
In  small bowl add sour cream and baking soda. Mix together and set aside. Sour cream will become foamy.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Cut in the butter using a pastry blender or two knives until the butter and flour form pea sized crumbs.
Beat the egg and mix in into the sour cream.
Add the sour cream mixture into the dry mixture, working it in with your hands.
Gently mix in the blueberries.  Do not over mix as the blueberries will pop and the juice will turn your dough gray.
Divide dough in half.  On a lightly floured cutting board pat each into 1/2" thick rounds. Cut each round into 6 triangles. Transfer to baking sheet lined with parchment paper.

Brush each scone with half and half; sprinkle with course sugar.Bake for 24-26 minutes or until browned on the bottom and slightly browned on top.
Serve with jam, apple butter, lemon curd and/or sweetened whipped or clotted cream.