Preheat oven to 400°F degrees. Place bonMAT on Perforated Baking Sheet and set aside.
In a mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Add butter and work in with a fork or pastry blender until mixture resembles a course pea-sized meal. You want to see pieces of butter still intact as this in insure flaky scones. Stir in blueberries and set aside.
In a small bowl. whisk together sour cream and egg. Make a well in the center of the dry ingredients and add wet ingredients into the well. Stir until just combined. Do not overwork your dough or your scones will be tough.
Turn dough out onto a Roul’pat. Split the dough into two equal parts and press/form dough into two 1″ tick rounds. Use your cake server knife to cut the scones into 8 equal wedges like a pie.
Place scones at least 1″ apart on the bonMAT. Bake 12-15 minutes until lightly golden.
Cool 20-30 minutes. Serve with butter and French Pantry Lavender Honey.
