1) Store butter in freezer overnight
2) Store blueberries in freezer overnight.
3) Grate frozen butter the morning of making scones.
Place grated butter back into freezer.
In a large bowl,
combine flour, sugar, baking powder, baking soda, salt, lemon zest, and cinnamon.
2) Place bowl with dry ingredients in freezer.
In a second bowl, combine soymilk and sour cream.
Place bowl with wet ingredients in freezer.
3) Allow wet ingredients to cool in freezer for five minutes.
1) In small bowl, crack egg.
2) Add water.
3) Mix well.
4) Set aside for later.
1) Remove dry ingredients and grated butter from freezer.
2) With fingertips, Incorporate grated butter into dry ingredients.
3) Remove wet ingredients from freezer.
4) With a rubber spatula, quickly fold the wet ingredients into the dry ingredients.
5) Flour a flat rolling surface.
With dough, knead about 6-7 times on flat surface; pea-sized bits of butter should be visible throughout dough.
Roll out dough into a square.
Fold into thirds to produce a long rectangle (No rolling pin? Do what I did: use the sides of a large, round drinking glass!).
Fold rectangle into thirds to produce a square.
Place square into a floured bowl.
Store in freezer for 10 minutes.
12) After 10 minutes, remove dough from freezer.
Flour flat rolling surface.
Roll out into a large square.
Remove the blueberries from the freezer.
Sprinkle all blueberries onto the large square.
Press blueberries into dough.
Roll dough into a tight log.
19) Flatten log.
Cut log into triangular pieces.
21) Place each triangle onto a cookie sheet with parchment paper.
22) Brush on egg wash (No brush? You can use your fingers by dipping fingers into egg wash and lightly coating each triangle).
Sprinkle sugar over egg wash.
Place cookie sheet in freezer.
25) Preheat oven to 425 degrees F.
When oven is ready, remove the cookie sheet from the freezer.
27) Bake for 20 minutes.
28) Cool scones for at least 3 hours before wrapping.