Step 1

Combine flour, sugar, and baking powder in a food processor and pulse to combine.

Step 2

Add butter and pulse to create a texture like coarse breadcrumbs.

Step 3

In a small mixing bowl or measuring cup, whisk together egg, heavy cream and sour cream. Add to food processor with blueberries and pulse just until a dough forms.

Step 4

Turn dough out onto a parchment lined, or lightly floured surface and separate into two equal sized balls. Gently flatten each dough ball into a disc, then cut each circle into 8 wedges.

Step 5

Place wedges a few inches apart on a parchment lined baking sheet. Brush with heavy cream and sprinkle with sugar.

Step 6

Bake at 400F for 12 - 14 minutes. Cool on a wire rack.

Step 7

Add powdered sugar to a small bowl and whisk in lemon extract, then heavy cream slowly until desired consistency is reached. (Skip the lemon extract if desired).

Step 8

Drizzle over cooled scones.