These are hands down the best and easiest scones ever!
What You’ll Need:
2 cups of all-purpose flour
1/3 cup sugar plus 1 teaspoon
1 teaspoon baking soda
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 generous teaspoon finely grated lemon zest
1/2 dried blueberries (I used fresh)
1/2 cup sour cream
1 large egg
Optional Glaze: Powder sugar, lemon zest and milk
What You Do:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal) then stir in the dried blueberries.
3. In a small bowl, whisk sour cream and egg and lemon zest until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes.
6. Mix together powdered sugar, small amount of milk and lemon zest and drizzle over the top of the scones.
I love to fix these when Emily and I have tea, but we often have them for breakfast.