In a medium bowl whisk together:
- 4 c all-purpose flour (Spoon the flour into the cup. If you just scoop it the scones will be over-floured and tough)
- 1 t salt
- 1/4 t Cream of Tartar
- 2 t Baking powder
- Spices (I used a bit of cinnamon, nutmeg and cloves in this one, you choose what your family will like. Keep it all under 2 t)
In a small bowl combine:
- 1 sour cream
- 1 t Baking soda
In the bowl of your mixer cream together:
- 1 c (2 sticks) of butter
- 1 c sugar
- 1 egg
- 1/2 - 1 t lemon extract (also known as we're out of vanilla. I usually use 1 t of vanilla)
Scrape down before each addition.
Add the flour mixture 1/2 cup at a time, mixing until incorporated each time. Add the sour cream mixture and mix until incorporated. Then add:
- 1 c dried blueberries
Mix until just incorporated. You will have a very tender, soft dough.
Drop onto parchment covered baking sheets with a small cookie/ice cream scoop. Knead each lump briefly to make a smooth ball or oval. I've found that non-latex disposable gloves help enormously.
Makes 20-24, depending on what ingredients you use and how large you like your scones. We like them cookie sized.
You can substitute 2 c of whole wheat flour for half of the all-purpose, use any combination of spices, and use anything from chopped nuts to dried fruit to chocolate chips in place of the blueberries.