I don't have a pictures of the scones but Jana wanted me to post the recipe so here it is. Next time I make the scones I will be sure to post the picture. These scones are wonderful. The original recipe calls for no buttermilk or whipping cream but I prefer to make them more moist so that I can scoop them with a large cookie scoop rather than roll them out. You may want start with 1/8 cup of whipping cream first and add more if needed. The original recipe also calls for full fat sour cream but I have used light sour cream and they taste just as good.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces
1 cup regular light sour cream
1 large egg yolk
2 teaspoons vanilla extract
1/8 -1/4 cup buttermilk or whipping cream
1 1/2 cups blueberries
1 1/2 cups powdered sugar
water, as needed
Preheat oven to 400 deg. F. Whisk together dry ingredients in a medium bowl.
3Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal. In a separate bowl, whisk together the sour cream, egg yolk, vanilla and buttermilk until blended. Add this to the flour-butter mixture and stir. Gently stir in bluberries. Use a large cookie scoop to scoop out scones. Then press with a greased glass cup.
Bake for 15 minutes or until golden brown on top.
PREPARE GLAZE WHILE SCONES ARE BAKING.
Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
Serve immediately. Store cooled scones in an airtight container.