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.

Turkey Cupcakes with Sour Cream & Chive Whipped Potatoes Frosting

This makes an awesome single serving turkey meatloaf and potatoe entree in one.  Makes you think of a Shepherd's Pie.  They are easy to make, and lend a unique look to your dinner party or Pot Luck.

Ingredients

2 pkgs. lean ground turkey
2 pkgs. Knorr's Spring Vegetable Soup, divided
2/3 c Buttermilk (you can use regular milk or evaporated milk)
1-1/2 c shredded Parmigiana/Reggiano cheese

6 Gold Potatoes, peeled & cut into 1-inch chunks
6 T butter
1/2 c sour cream
Chives (fresh or dried) for garnish

Preheat oven to 350*.  Spray 10 jumbo cupcake cups with Pam.  Set aside.

In a large bowl combine ground turkey, 1 entire soup package and only the dried vegetables from the second package (otherwise it will be too salty and overpowering), buttermilk and cheese.  Mix with hands until incorporated.  Divide among 10 cupcake cups.  Place on a cookie sheet and bake 20-25 minutes until done.

In the meantime, add potatoes to a large pot, cover w/salted water and boil until tender, approximately 12 minutes.  Remove from heat & drain.  In a large bowl, add the potatoes, butter & sour cream.  Beat with hand mixer until smooth.  Keep warm.

When turkey cupcakes are removed from the oven, transfer potatoes to a piping bad with a star tip and pipe onto each cupcake.  Sprinkle with chives.

Yield: 10