Blueberry Scones

1 Tbs lemon juice

1 c whipping cream

3 1/2 c flour

1/2 c sugar

1/2 tsp salt

4 tsp baking powder

1/2 tsp baking soda

3/4 c butter, cut into chunks

1 large egg

2 tsp vanilla extract

1 -1 1/2 c blueberries, fresh or frozen

 Put lemon juice in a 1 cup measuring cup, fill to cup mark with cream. let stand a few minutes to make soured cream.

Preheat oven to 425 and line a baking sheet with parchment paper. Arrange oven rack to upper third of oven.

Mix flour, soda, powder,sugar,and salt. Cut in butter until crumbly. Make a well and add egg, vanilla and enough of the soured cream to make a soft but firm dough. Fold in berries. Knead on a floured surface, form into 1 inch thick brick and cut into wedges (12 approx). Place on parchment and brush each with a little cream. Bake 16-19 min. serve warm or cold.

 this is from one of my favorite cookbooks A passion for Baking by Marcy Goldman