Preheat oven to 425°F. Line baking sheet with parchment paper.

In a large NON-METAL bowl, using a RUBBER whisk, mix the Starter and Eggs together until well incorporated.

Add in the Ricotta, melted and cooled Butter and the Lemon Juice and Zest mixing well (and Lemon extract if using).

Now whisk in the Sugar, Baking Powder, Baking Soda and Salt until well blended before continuing.

Slowly add in the 2 cups of Flour and continue to mix.

In a small bowl, toss the Blueberries with 1/2 cup of the Flour.

Carefully fold in the flour covered Blueberries and gently incorporate. Do not over mix and try not to mash the blueberries.

Using either a non- metal cup for easier measurement, drop about 1/2 cup of the sticky, wet dough on the parchment lined baking sheet about 2 - 3 inches apart.

Bake in the 425°F preheated oven for 18 - 22 minutes or until just starting to turn golden.

In a large mixing bowl of an electric mixer fitted with the whisk, pour in the Heavy Cream and whisk starting on slow then turn up to medium speed, whisking for about 2- 3 minutes or until the cream has stiff peaks.

Sift in the Confectioner's Sugar followed by adding in the Sour Cream. Mix until well incorporated and keep covered and chilled until ready to serve up to 7 - 10 days.

By now, the scones should be ready. Remove the scones from the oven and allow to cool 5 - 10 minutes before serving with your choice of clotted cream, preserves and/or creamy butter.