The Best Blueberry Scones

I did substitute 1/2 c. plain yogurt for the 3/4 cream to lower fat and make the dough more managable. Tip: USE FROZEN BLUEBERRIES! When kneading, it will make it much easier and they aren't as prone to pop as fresh. Instead of shaping it into a round, I shaped it into a 16L x 4W x 3/4H rectangle, squared up the edges, cut it into 4 squares, and cut each square diagonally to get a more traditional scone shape. I sprinkled coarse sugar on top before putting them in the oven. They're best eaten within 24 hours of baking. I made them one night to take into the office the following morning.

Ingridients

4 1/2 cups All-purpose Flour
2 tablespoons Baking Powder
1/2 teaspoons Salt
1 cup Sugar
3/4 cups Butter; softened
3 cups Sour Cream
1 teaspoon Vanilla Extract
2 cups Fresh Blueberries
1 Eggs; whisked (For the Glaze)
1 cup Sugar; (For the Glaze)

Instruction

Combine together flour, sugar, baking powder. To the mixture add in softened butter and vanilla. Combine everything until you have a crumbly mixture.
Fold sour cream into the mixture, while being careful not to overwork the dough. If you work it just enough to mix in, it will give you those lightly textured scones.
Roll out the dough into a rectangular shape and spread berries over the dough. Roll it up, forming a long log shape. Use your hands to finish forming the log, making it isometric.
Cut the scones into rectangular shapes. Apply the egg mixture on top and generously sprinkle them with sugar.
Bake at 350°F for about 30 minutes or until they're golden brown.

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