WHAT'S FOR BREAKFAST: BLUEBERRY SWEETHEART SCONES

12 servings

1 C sour cream

1 t baking soda

4 C flour

1 C sugar

2 t baking powder

1/4 t cream of tartar

1 t salt

1 C butter

1 egg

1 C blueberries

several strawberries, sliced & cut with a paring knife to look like hearts

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

Preheat oven to 350°.

Lightly grease a large baking sheet.

In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. 

Cut in butter. 

Stir in sour cream mixture and egg until just moistened. 

Mix in the blueberries.

Turn dough out onto a lightly floured surface and knead briefly. 

Roll or pat dough into a 3/4" thick round. 

Cut into wedges and place them 2 inches apart on the prepared baking sheet.
(So I didn't do that but I recommend it. What I did, really didn't work well.)

Place a heart shaped heart on the top of each one.

Bake 12-15 minutes or until golden brown. 

TIP: Fresh blueberries will increase the time to bake significantly. Dried blueberries might be the key.