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.
7. Enjoy!
I love to fix these when Emily and I have tea, but we often have them for breakfast.
Cindy
