This is a simple, quick and easy recipe to make on lazy weekend mornings alone or with the kids. This will produce consistent flaky, buttery, soft-centered, bakery quality scones time and again. Mix and match dried fruits, different citrus zests and even some chocolate morsels; white or dark. Perfect plain or topped with butter, preserves, lemon curd or clotted Devonshire cream.
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1 stick of butter, frozen & grated
1/2 cup dried blueberries
1/2 cup sour cream
1 large egg
1 small lemon; juiced and zested
1 teaspoon of dried lavender if you want to experience Royalty 🙂
Regular or course ground sparkling sugar
Preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, nutmeg (if using) 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).Stir in blueberries. In a small bowl, whisk sour cream, lemon juice, zest, egg & lavender (if using) until smooth. 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.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Sprinkle with course sugar. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Makes 8
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Reblogged this on Once Upon a Spice.
One of my favorites. Definitely going to try this recipe.
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Thank you, Jovina! The base is so versatile too! Please let me know how you like them…I’m still making your Stracciatella soup weekly…love it!