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.

Ingredients

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

Directions

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