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Ingredients:
2 cups all-purpose flour + more for dusting
½ cup granulated sugar
2 ½ tsp baking powder
¼ tsp salt
1 stick cold unsalted butter, cut into small pieces
½ cup blueberries
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
1 large egg, lightly beaten
1 tsp vanilla extract

Lemon glaze:
2 Tbsp. unsalted butter
1 cup powdered sugar
2 Tbsp. lemon juice
½ tsp. vanilla
1 tsp. lemon zest

Preparation:
1. Preheat oven to 375F. Place rack in center of oven.
2. In a small bowl whisk together sour cream, egg, and vanilla extract. Set aside.
3. In a large bowl, whisk together flour, sugar, baking powder and salt.
4. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Add the cream mixture and fold just until the dough comes together. Fold in the blueberries
5. Transfer the dough to a lightly floured surface and shape the dough into a 7-inch circle, cut into eight wedges. Place them on the baking sheet. Bake for about 23 minutes or until they are firm around the edges.
6. Meanwhile, melt the butter in the microwave for 1 minute, add lemon juice, vanilla, and lemon zest, whisk until well combined. In 2 parts whisk in powdered sugar until smooth and set aside.
7. Remove the scones from the oven and let cool on a wire rack. Drizzle with glaze and enjoy!