Blueberries, meyer lemons and sugar are like the perfect ménage à trois. Blueberries create little pools of jammy fruit when baked. The sweet, sugary dough cradles each burst of fruit, pefectly. Meyer lemons add a heavenly scent to the baking sugar. Flaky but not dry. Moist but not soggy. Perfect!
Irish butter, cut into small pieces
Meyer lemon zest
Preheat oven to 425. Line a baking sheet with a silpat or parchment paper.
In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour. Add the zest, give a whirl to mix. With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it. Add the heavy cream and sour cream. Pulse until the dough comes together.
While the dough is mixing, sprinkle the remaining 2 tablespoons of flour over the blueberries, gently fold. Add the blueberries to the dough mixture and give a quick pulse.
Remove the dough from the food processor, and put the dough on a lightly floured surface. Knead the fruit, gently into the dough. Pat into a circle, about 3/4 inch thick. Cut into triangles, I made 8 but you can make them a bit smaller or larger. Place onto a baking sheet, with space between each one.
Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top.
Bake for 25 – 30 minutes, until the scones are golden brown on the tops. Remove from the oven. Let cool for 5 minutes.