2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon of lemon zest
8 tablespoons unsalted butter – frozen (1 stick)
1 cup fresh blueberries – freeze for 30 minutes
½ cup of milk
½ cup sour cream
2 tablespoon melted butter
1 tablespoon sugar
1/2 cup freshly squeezed lemon juice
2 cups confectioners’ sugar, sifted
sugar and lemon zest. Grate the frozen butter using the large holes on a box
grater – a food processor can also be used.
Add the butter to the flour mixture and blend. The mixture should look
like coarse crumbs. Make a well in the center and add the milk and sour
cream. Mix everything together using
your fingers just to incorporate; do not overwork the dough.
the dough out on a lightly floured surface and roll into a 12 inch square. Sprinkle
blueberries evenly over the dough and gently press down. Fold square over and press into a 12 by 3 /12
rectangle. Cut the rectangle in 1/2 then
cut the pieces in 1/2 again, giving you 4 squares. Cut the squares in 1/2 on a
diagonal to give you the classic triangle shape. Place the scones on a parchment
lined cookie sheet and brush the tops with melted butter and sprinkle with
sugar. Bake for 15 to 20 minutes.
to a wire rack and let cool. Mix lemon
juice and sugar together until smooth.
Drizzle over scones.