3/4 cup sour cream
1/2 cup buttermilk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1/2 teaspoon lemon juice
1/2 teaspoon grated orange peel
2 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon kosher salt
10 tablespoons butter (cold, cut into small pieces)
1/2 cup dried blueberries
1 teaspoon turbinado
1 1/2 cups powdered sugar
2 tablespoons buttermilk
1/4 teaspoon lemon juice
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1Whisk sour cream, ½ cup buttermilk, granulated sugar, vanilla, lemon peel and juice, and orange peel in large bowl until well blended. Set aside.
2Addflour, baking powder and salt to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl andFlat Beater to Mixer. Turn to Speed 1 and add butter; mix 1 minute or until butter forms pea-sized pieces. Stop Mixer and add sour cream mixture. Continuing on Speed 1, mix 10 seconds or until dough is barely combined. Stop Mixer and add blueberries. Mix 5 seconds or until dough is just combined, making sure butter remains in small chunks.
3Scrape dough onto floured work surface. Gently shape into 1-inch-thick disc. Wrap dough in plastic wrap and refrigerateat least 2 hours or overnight.
4Preheat oven to 350 °F. Beat egg with 1 tablespoon water to create an egg wash.
5Unwrap dough disc and cut into eightpie-shaped pieces. Place on parchment paper-lined baking sheet. Brush with egg wash and sprinkle with turbinado sugar.Bake 20 to 25 minutes or until tops are golden brown. Cool on wire rack.
6Whisk powdered sugar, 2 tablespoons buttermilk and lemon juice in small bowl until smooth. Drizzle onto cooled scones.