In a small bowl, blend the sour cream, vanilla and baking soda, and set aside. In the bowl of your food processor, place the flour, sugar, baking powder, cinnamon, cream of tartar, and salt. Pulse a few times to incorporate.
Add in the butter and pulse until butter is in pea-sized pieces. Add in the sour cream mixture and eggs into the flour mixture and pulse until just moistened.
Remove scone dough from the food processor and into a bowl, fold in almond slivers.
Preheat oven to 350 degrees and bake 13-16 minutes in the preheated oven, until golden brown on the bottom.
Originally Submitted
4/14/2010
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