Blueberry Scones

Ingredients

• 1/2 cup milk (1% or higher)
• 1/2 cup sour cream (full fat)
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup 1 stick frozen butter, grated
• 1 1/2 cup fresh blueberries (frozen blueberries works too, do NOT thaw)
• 1/2 tablespoon butter (melted)
• Coarse sugar (optional)
• 1 cup powdered sugar
• 3-4 tablespoons cream (half-and-half, or milk)
• 1/4 teaspoon vanilla

Instructions

1. 1

   Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease.

2. 2

   Mix milk and sour cream together in a small bowl and place in the fridge. In a medium bowl, mix together flour, 1/2 cup sugar, baking powder, baking soda, cinnamon, and salt. Add the grated frozen butter and mix in with a pastry cutter or two forks until the size of small peas. Drizzle the milk mixture in and fold in until almost combined. Use a spatula to gently fold in the blueberries (take care not to break the blueberries or their color will bleed).

3. 3

   Sprinkle work surface lightly with flour and dump out dough and form into a 9-10 inch disk. Cut the dough into 8 slices like a pizza. Place wedges of dough on prepared baking sheet spacing them 2 inches apart. Brush the tops of dough with the melted butter and then sprinkle with coarse sugar.

4. 4

   Bake for 16-20 minutes until tops are lightly golden. Remove scones from pan and cool on a wire rack.

5. 5

   While the scones cool, make the glaze by mixing powdered sugar with vanilla and 3 tablespoons cream. Add more cream if needed to get the desired consistency. Drizzle glaze over the scones that you will be eating immediately but wait until the scones are cooled for the rest (it will just look cleaner/prettier).