| Ingredients | Directions | |
| 1) | 2 cups flour |
In a large bowl whisk together the dry ingredients (1-4). Then add butter; cut in with a pastry cutter. Stir in sour cream an egg. Work in the blueberries slowly. Place dough on a floured flat surface and gently knead. It is a sticky consistency so you can butter your hands. When the dough is no longer sticky, it is ready to be rolled out. Roll out to a circle about 9 or 10”. Cut into 8 triangular pieces. Place on a cookie sheet. Bake at 375 F for 20-30 minutes and golden brown. |
| 2) | 4 1/2 tbsp sugar | |
| 3) | 2-1/2 tsp baking powder | |
| 4) | pinch of salt | |
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| 5) | 5 tbsp cold butter; cut up | |
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| 6) | 2/3 cup sour cream | |
| 7) |
1 egg | |
| 8) | 1
cup fresh or frozen blueberries; do not thaw; dusted with flour |
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