These scones are a delightful twist on the classic blueberry scone, featuring a creamy texture and a hint of vanilla.
Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, whisk together the sour cream, egg, vanilla extract, and baking soda. Set aside.
Letting the mixture sit allows the baking soda to activate.
In a large mixing bowl, combine the flour, sugar, baking powder, cream of tartar, salt, and cinnamon.
Sifting the dry ingredients together ensures even distribution.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Cold butter is key to achieving a flaky texture.
Add the wet mixture to the dry ingredients and stir until just combined.
Avoid overmixing to keep the scones tender.
Gently fold in the blueberries.
Handle the blueberries gently to prevent them from bursting.
Turn the dough onto a floured surface and shape into a 1-inch thick round.
Flouring your hands can help prevent sticking.
Cut the round into 12 wedges and place them on the prepared baking sheet, spacing them 2 inches apart.
Using a sharp knife ensures clean cuts.
Bake in the preheated oven for 12-15 minutes until the bottoms are golden brown.
Rotating the baking sheet halfway through ensures even baking.
Allow the scones to cool slightly before serving. Optionally, drizzle with glaze or dust with powdered sugar.
Serving warm enhances the flavor and texture.
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