Blueberry Scones

Scones-
1 c sour cream
1 large egg
1t vanilla or almond extract
1 t baking soda
4 c flour
1 c sugar
2 1/2t baking powder
1/4t cream of tartar
1 t salt
1 t cinnamon (optional)
1 c cut butter
1 c fresh berries

Vanilla glaze-
2 c powdered sugar
1/4c heavy cream
1 1/2t vanilla

Preheat oven 350. Lightly grease a baking sheet. In a small bowl blend sour cream, egg, vanilla, and baking soda. In large bowl mix flour, sugar, baking powder, cream of tartar, salt and cinnamon. Then cut in the cold butter cubes. Add the sour cream mixture, mix till moistened, don't over mix. Fold in the blueberries. Roll and pat the dough into 1 1/2inch thick rounds. Then cut the dough into wedges. Place the wedges onto the baking sheet about 2 inches apart. Bake 12-15 min or until bottoms are tan. Drizzle the top of each warm scone the glaze.

Whisk all glaze ingredients in a bowl. Dont make too thin b/c it wont stick to the scones.