Blueberry Scones From The Kitchen of Paula Smith

Step 1: Preheat oven to 400 degrees or 375 convection oven.

Step 2: Line 2 baking sheets with parchment or waxed paper, spray lightly with Pam or Bakers Joy.

Step 3: Stir the flour, sweetener, baking powder, salt and lemon zest together in a large deep bowl.

Step 4: Add the butter and beat on low speed until fine crumbs form.

Step 5: Combine the eggs, sour cream, extract and half & half.

Step 6: With the mixer on low speed, add the egg mixture in a slow stream. Mix until a thick stiff dough forms.

Step 7: Add the blueberries and mix until just incorporated into the dough. (I use my hands to do this).

Step 8: Flour your hands and move 1/2 of dough to a lightly floured surface. Pat into a circle about 1" thick.

Step 9: Cut into 8 triangles, separate and place about 1" apart on baking sheet. Brush with half& half and

Step 10: Sprinkle with sugar. Repeat with second half of dough.

Step 11: Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar for added.

Step 12: Texture or drizzle with Lemon Glaze.

Step 13: Enjoy warm; store leftovers in an airtight container for 1-2 days.

Step 14: Optional: Lemon Glaze, juice of 2 lemons, 1-1/2 cups confectioners sugar. Whisk together until there are no lumps. drizzle over scones.