Sour Cream Scones

Yesterday most of the gals in our Connection Group got together for a little afternoon quality time. I brought scones for a little snack. I've made these several times but this time tried 3 other flavors in addition to the plain scones (which are delicious too!). Chocolate Chip, Cinnamon and, of course, Lemon Blueberry :) were the new flavors. I just added a few ingredients to the basic recipe for each.

Basic recipe:
1 c sour cream
1 t baking soda
2 cups all-purpose flour
2 cups wheat flour
1 c white sugar
2 t baking powder
1/2 t baking soda
1 t salt
1 c butter
1 egg

Chocolate Chip:
1 c chocolate chips

Cinnamon:
sub 1 c brown sugar for 1 c white sugar
2 t cinnamon

Lemon Blueberry:
1 T lemon zest
1 1/2 c fresh blueberries

Directions:
In a small bowl, blend sour cream and baking soda, set aside.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in butter. Stir in sour cream mixture and egg into flour mixture until just moistened.
Turn dough onto lightly floured surface and knead briefly. Roll or pat into a 1/2-3/4 inch thick round. Cut into wedges or squares as desired. Place 2 inches apart on a parchment covered or lightly greased baking sheet.
Bake at 350 for 12-15 minutes, until golden brown on the bottom.

For Chocolate Chip scones, add choc chips to flour mixture with sour cream and eggs.
For Cinnamon Scones, add sugar and cinnamon before cutting in the butter.
For Lemon Blueberry, add zest to flour mixture at same time as sour cream and eggs. Then add blueberries, gently folding in.

NOTE: This dough also freezes well so you can stop and freeze after you've cut into wedges or squares.