Makes: 8
Prep: 20 minutes
Bake: 18-20 minutes

2	cups all-purpose flour
½	cup granulated sugar + extra for sprinkling
2	teaspoons baking powder
1	teaspoon lemon zest
¼	teaspoon baking soda
¼	teaspoon salt
8	tablespoons butter, cut into ¼-inch cubes
½	cup whole milk
½	cup sour cream
1½	cups fresh blueberries
1	tablespoon butter, melted

1.  Preheat oven to 425°F.  Line a baking sheet with parchment paper.
2.  Combine flour, sugar, baking powder, lemon zest, salt and baking soda in medium bowl.  Scatter chilled butter over flour mixture and cut in. 
3.  Whisk together milk and sour cream in small bowl.  Fold milk mixture into flour mixture until just combined.   
4.  Turn dough onto lightly floured surface and hand knead 6 to 8 times until it holds together, adding flour as needed.  Pat dough into 12-inch square.
5.  Distribute berries evenly over dough, pressing them into dough slightly.  Roll into tight log, pinching seam closed.  Lay seam side down and press into 12×4-inch rectangle.  Slice dough crosswise into 4 equal rectangles.  Then slice each rectangle on diagonal into 2 triangles.  Place scones on prepared baking sheet.  Brush tops with melted butter.  Sprinkle tops lightly with sugar.
6.  Bake 18 to 20 minutes, until tops are lightly golden brown.

Per Serving (1 scone): 331 cal., 17 g fat (10 g sat. fat), 42 mg chol., 142 mg sodium, 68 mg pot., 41 g carb., 17 g sugar, 2 g fiber, 4 g pro.

Blueberry Scones – Reduced Calories / Reduced Sugar Variation:

Prepare, bake and serve Blueberry Scones recipe according to instructions, with the following ingredient replacements:

• Replace ½ cup granulated sugar with 2 tablespoons granulated sugar + 6 tablespoons stevia baking blend (or equivalent zero calorie sugar replacer).
• Reduce 8 tablespoons cubed butter to 4 tablespoons
• Reduce 1 tablespoon melted butter to ½ tablespoon

Per Serving (1 scone):  237 cal., 11 g fat (6 g sat. fat), 25 mg chol., 141 mg sodium, 66 mg pot., 31 g carb., 7 g sugar, 2 g fiber, 4 g pro.