2 1/4cupall purpose flour, plus 1 teaspoondivided use
1/2cupgranulated sugar
1Tbspbaking powder
1/2tspsalt
1/8tspnutmeg
1cupfresh blueberriesrinsed and dried
1/2cupcold buttercubed
1/2cupsour cream
1/3cupheavy creamplus additional to brush tops
1large egg
1tspvanilla bean paste or pure vanilla extract
1Tbspturbinado sugar
Glaze: (optional)
1/2cuppowdered sugar
2Tbspheavy cream
1/2tspvanilla bean paste or vanilla extract optional
Instructions
Preheat oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside.
Scones: In a medium-size mixing bowl using a whisk sift together the 2 1/4 cups flour, sugar, baking powder, salt and nutmeg. In a separate small bowl, toss blueberries with 1 teaspoon flour, set aside.
Using a pastry blender or 2 forks cut butter into dry ingredients until it resembles cornmeal. Add blueberries, mixing until evenly distributed. Make a well in the center.
Whisk together sour cream, heavy cream, egg, and vanilla. Gradually mix into dry ingredients until fully moistened.
Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
Use a sharp knife dipped in flour to cut dough into wedges. Transfer wedges to the sheet pan. Brush tops with cream and sprinkle with turbinado sugar.
Bake for 22-25 minutes or until lightly golden.
Glaze: Mix together powdered sugar, cream and vanilla. Use additional heavy cream until desired consistency is reached. Drizzle glaze over warm scones just before serving, if desired.
Serve warm with fresh whipped cream and lemon curd or jam.