1/2C (4 oz) (115 gr)unsalted buttercold and cut into small pieces
The zest of 1 lime or 1/2 lemon
1 1/2Cblueberriesfresh and rinsed
1largeegg
2/3C (5,65 oz) (160 gr)sour creamor greek yogurt
1tsp (0,17 fl oz) (5 ml)vanilla extract
For the glaze and to finish:
2tbsp (1 oz) (30 gr)sour cream or yogurt
2tbsp (1 oz) (30 gr)white sugaroptional
1/3C (1,41 oz) (40 gr)confectioners sugar
1tsp (0,17 fl oz) (5 ml)lemon or lime juice
1/2tsp (0,10 fl oz) (3 ml)vanilla extract
Instructions
For the scones:
Preheat the oven to 392º F (200º C). Line a rectangular baking sheet of about 16 x 11 inches (40 x 28 cm) with parchment paper.
In a big bowl place the flour, salt, sugar, baking powder and baking soda and mix. Add in the butter and integrate without kneading (this is really important) using a pastry cutter or your fingertips, or maybe a fork, until you get a sand-like mixture (this whole process can also be done using a food processor).
Add in the lemon zest and the blueberries and quickly mix just as they integrate, don´t overmix.
In a different small bowl, beat the egg, sour cream and vanilla using a fork. Add this mixture to the flour one, and without kneading, bring all the ingredients together with a rubber spatula or using the same fork quickly until you get an even dough
Place this dough on a clean and dry surface, and roll it out with your hands to get a circle to be about 0,3 inches (0.7 cm) and cut it into 6 same size triangles (as if you were cutting a pizza).
Place the scones on the baking sheet and refrigerate for at least 15 minutes. Once this time has passed, brush them with sour cream and sprinkle some granulated white sugar on top (optional).
Bake at 392º F (200º C) for 20 minutes approximately until they slighty turn golden brown. Take the scones out of the oven and let them cool down for 10 minutes.
For the glaze:
In a small bowl, mix the confectioners sugar, lemon juice and vanilla until you get a somewhat thick glaze. Decorate the scones as you wish. You´re done!