Tim makes these for the wedding morning breakfast.
Pulse flour, sugar, baking powder, cinnamon, and salt together in a food processor.
Cut the butter into inch cubes. Add it to the food processor and pulse until the mixture comes together in pea-sized crumbs.
Whisk 1/2 cup sour cream, the egg, and vanilla extract together in a small bowl. Drizzle into food processor and mix for only a few seconds until it starts to clump.
Turn onto a floured counter and, with floured hands, mix in the blueberries, forming a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 tablespoons milk.
Transfer to the lined dinner plate and press into an 8-inch disk. Refrigerate for at least 15 minutes.
Transfer disk and parchment paper to a baking sheet. With a sharp knife or bench scraper, cut into 8 wedges.
Arrange chilled scones two inches apart. Brush with milk and for sprinkle with coarse sugar (or regular granulated if you don’t have coarse).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.
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