Created by mecookin on July 8, 2014
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.