Lemon Blueberry Scones

I made a batch of my lemon blueberry scones the other day. I gave several of them to friends and was asked again by a few people for the recipe so I thought it would be a good time to post it on here:)Lemon Blueberry Scones

1 cup sour cream

1 tsp baking soda

4 cups flour

1 cup white sugar

2 tsp baking powder

1/4 tsp cream of tartar

1 tsp salt

1 cup butter

1 egg

1 cup dried blueberries

Glaze

3/4 cup powdered sugar

1 T melted butter

1 T milk

1/2 tsp vanilla

juice of 1 lemon

zest of 1 lemon

1. In a small bowl, blend the sour cream and baking soda and set aside.

2. Preheat oven to 350 degrees. Place silpat sheets on cookie sheets. If you don't have silpats, lightly grease the sheets.

3. In a large bowl combine the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir in the sour cream mixture and egg into the flour mixture until just moistened.

4. Dump the dough out onto a floured surface( if will still be crumbly). Knead it briefly, folding in the blueberries as you knead.

5. Once it comes together into a nice dough, divide the dough into 2 balls. Flatten each ball into a 3/4 inch thick circle and cut each one into 8 wedges. I use a pizza cutter. Place them about 2 inches apart on the baking sheets.

6. Bake about 15 minutes until lightly golden & then transfer to racks to cool and glaze.

7. After they are cool, mix together the glaze ingredients and drizzle the glaze over them. You may need to add a little more powdered sugar or milk to the glaze to get it just the right consistency for drizzling.