Makes: about 12 scones
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2/3 cup butter, cold & cut into 1 inch cubes
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 cup frozen blueberries
- Tip: don’t freeze blueberries wet- if you wash them before freezing, make sure they’re totatlly dry before freezing or else you’ll have a bluberry brick.
- 2 tbsp of melted butter
- coarse sugar to sprinkle on top
- icing if desired
Preheat oven to 400 degrees & put baking rack in center of oven.
Line 2 baking sheets with parchment paper & set aside.
- In a large bowl mix dry ingredients until well combined.
- Add cubes of butter & using your fingers or a pastry cutter gently work the butter into the dry ingredients.
- You want there to be pea-sized pieces of butter remaining
- In a seperate bowl add the sour cream, heavy cream, egg, vanilla, & lemon zest. Whisk until smooth.
- Drizzle wet ingredients over dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry.
- When the dough is combined dump it out onto a lightly floured surface.
- Sprinkle 1/4 cup blueberries over the dough and gently fold the dough over itself. Repeat this process 3 more times until all the blueberries are evenly incorporated in the dough.
- Form the dough into a circle that is 1 inch thick.
- Cut the dough into about 12 equal slices & place them onto your prepared cookie sheets.
- Using a pastry brush, brush the tops of the scones with the melted butter & sprinkle the coarse sugar over top.
- Bake 18-23 minutes or until golden brown; you want the top of the scones to “spring back” when you touch them.
- Allow to cool for 5 minutes & then add icing if desire.