Blueberry Scones

Directions

1. Preheat oven to 400°F. Arrange oven racks to the middle of the oven.
2. Whisk Carbonaut baking mix, sugar, baking powder, baking soda, and salt in a medium bowl. Add cold butter and cut in with a pastry cutter or two forks until the butter pieces are pea sized.
3. Whisk milk and sour cream in a separate bowl. Add to the dry mixture and fold until just combined.
4. Transfer to surface floured with Carbonaut baking mix. Knead 6 to 8 times until it forms a ball, dusting dough as needed with additional mix.
5. Roll into a 12-inch square. Fold into thirds like a letter. Fold resulting rectangle into thirds until dough forms a 4-inch square. Freeze on floured plate for 5 minutes.
6. Roll into 12-inch square again. Sprinkle blueberries over surface and roll into a tight log. With seam-side down, flatten into a 12x4” rectangle and cut into 4 pieces using a sharp floured knife. Cut each piece diagonally to make 8 triangles.
7. Place on a parchment lined baking sheet 2 inches apart. Brush the tops of each scone with melted butter.
8. Bake for 14-18 minutes until golden brown, or until a toothpick inserted comes out clean, rotating sheets halfway through bake time. Let cool completely before serving.