Blueberry Ripple Scones – Brownie Mischief

Ingredients

• 1 3/4 cups (7 7/8 oz or 226g) all purpose flour, sifted
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 7 tablespoons (3 1/2 oz or 100g) cold, unsalted butter, cubed
• 1/2 cup (4 oz or 113g) cold heavy cream (Plus more for tops)
• 1/4 cup (2 oz or 57g) cold sour cream
• 3/4 teaspoon pure vanilla extract
• 1/3 cup (3 1/2 oz or 100g) blueberry compote (Recipe below)
• coarse sugar for tops
• 3/4 cup (4 oz or 113g) blueberries
• 3 tablespoons sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice