Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/4 cup (50g) Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Sea salt
  • 1/2 cup (113g) Unsalted butter, frozen solid
  • 1/2 cup (120g) Full-fat sour cream
  • 1 large Egg, cold
  • 1 tsp Vanilla extract
  • 1 cup (150g) Fresh blueberries
  • 1 tbsp Lemon zest
  • 1 tbsp Heavy cream
  • 1 tbsp Turbinado sugar

Instructions:

  1. Whisk dry components. In a large bowl, combine the 250g flour, 50g sugar, baking powder, and sea salt. Note: This ensures the leavening is perfectly distributed before the wet ingredients arrive.
  2. Grate the butter. Take your 113g frozen butter and grate it directly into the flour using a box grater. Note: This is much more efficient than using a pastry blender.
  3. Toss and chill. Use a fork to toss the butter shreds until they are coated in flour, then put the bowl in the freezer for 5 minutes.
  4. Mix wet ingredients. In a separate small bowl, whisk the 120g sour cream, egg, vanilla, and lemon zest.
  5. Create a well. Pour the wet mixture into the cold flour. Fold gently 4-5 times with a spatula until just barely combined.
  6. Add the berries. Fold in the 150g blueberries carefully to avoid crushing them. The dough should look shaggy and messy.
  7. Shape the disc. Turn the dough onto a floured surface and pat into a 20 cm circle. Note: Do not use a rolling pin; your hands are gentler.
  8. Cut the wedges. Slice into 8 even triangles using a sharp knife or bench scraper.
  9. Glaze and top. Brush the tops with heavy cream and sprinkle generously with turbinado sugar.
  10. Bake 20 minutes. Place on a parchment lined sheet at 200°C until the tops are golden and the bottoms sizzle.