Combine flour, sugar, and baking powder in a food processor and pulse to combine.
Add butter and pulse to create a texture like coarse breadcrumbs.
In a small mixing bowl or measuring cup, whisk together egg, heavy cream and sour cream. Add to food processor with blueberries and pulse just until a dough forms.
Turn dough out onto a parchment lined, or lightly floured surface and separate into two equal sized balls. Gently flatten each dough ball into a disc, then cut each circle into 8 wedges.
Place wedges a few inches apart on a parchment lined baking sheet. Brush with heavy cream and sprinkle with sugar.
Bake at 400F for 12 - 14 minutes. Cool on a wire rack.
Add powdered sugar to a small bowl and whisk in lemon extract, then heavy cream slowly until desired consistency is reached. (Skip the lemon extract if desired).
Drizzle over cooled scones.
Calories are automatically generated. For best results calculate based on your exact ingredients.*I prefer mine with less sugar, but my kids like a little more. They're delicious either way!📖 Recipe adapted from the Better Homes & Gardens New Cookbook. 🍋 The icing is great with our without the lemon extract!