Blueberry Almond Breakfast Scones
2 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 tablespoon Clabber Girl Baking Powder
1/3 cup butter
1 cup fresh blueberries
1 cup sour cream
2 teaspoons almond flavoring
1 1/2 tablespoons milk
1 tablespoon granulated sugar
sliced almonds for garnish
Preheat oven to 400 degrees F. In a large bowl, combine flour, 3 tbsp. sugar, salt and baking powder. Cut in butter with pastry cutter or two knives until mixture is crumbly. Fold in blueberries. In a small bowl, combine sour cream, egg, almond flavoring and milk. Beat with wire whisk until smooth. Stir sour cream mixture into flour mixture, mix well.
Pour batter into greased, round 9-inch pan. Sprinkle with remaining sugar and garnish with sliced almonds. Bake for 30 minutes or until tester comes out clean and scones are lightly browned. Let cool 5 minutes, remove from pan. Cut into wedges.
2001 Erie County Fair & Expo, Hamburg, NY – 3rd place winner – Millie Awald of North Collins