2 cups cake flour
1/3 cup sugar
1 lemon - zest & juice (separated into halves)
1 1/2 cups fresh blueberries
1 tsp baking powder
1/4 tsp baking soda
1/2 cup cold butter
1/2 cup sour cream
2 tsp vanilla

1 egg
1 cup powdered sugar
2 tsp milk

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• Preheat oven to 400°
 

• In a large bowl, combine flour, baking soda, and baking powder

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• In a separate bowl, stir sugar with lemon zest until zest is well coated. Add flour mixture to the bowl
 

• Cut cold butter into cubes and add to bowl using your hands or a pastry cutter until it is well blended but has chunks of the butter throughout

• In a small bowl, whisk together sour cream, egg, 1 tsp vanilla, and half of lemon juice
 

• Add sour cream mixture to the dough, along with blueberries. Gently stir until combined, being careful not to over mix.

 

• Place dough onto lightly floured surface, making a thick, round disk (as shown in second photo). Cut into 8 triangles & place on baking sheet ~an inch apart. Bake for ~17 min. or until edges are a golden brown

• While scones are cooling, whisk together powdered sugar, milk, 1 tsp vanilla and other half of lemon juice. Once scones are completely cooled, drizzle the glaze on top

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