Blueberry Lemon Scones

2 Cups/240g All Purpose Flour

6 Tbls/87g Sugar

1/4 tsp/1g Baking Soda

1 tsp/4g Baking Powder

1 tsp/6g Salt

1 Stick (8 Tbls)/113g Unsalted Butter, cubed

3/4 Cup/184g Sour Cream

1 Large/50g Egg

1 Cup/100g Blueberries (I like to use frozen wild organic)

1 Lemon, Zest & Juice

Course Sugar for Sprinkling

*A few notes: Use a scone pan if you have one as this helps to maintain the form of the scones when baking. If you are using a scone pan, spray lightly with non-stick spray. Make sure the butter is very cold! This helps the scones not spread too much especially if you are not using a scone pan. If your dough has become even slightly warm while mixing, shaping etc. - place the scones in the fridge for ~10 minutes before baking. I like to use the small wild organic frozen blueberries in my scones. They are a nice size to have a lot of blueberries in each scone without overpowering them. Don’t thaw the blueberries, add them in frozen so all ingredients are as cold as possible. To re-heat: Place in a 400* oven x 5 minutes or under the broiler to re-crisp the outside. Scones freeze well up to 3 months.

Method: Preheat oven to 400*. Mix flour, sugar, baking powder, baking soda and salt in medium bowl. Add lemon zest and mix.

In a separate bowl, mix together the sour cream, egg and lemon juice until smooth.

Cube cold butter, add to flour mixture and toss making sure each cube of butter is coated in flour. Using your fingers, press each cube of butter flat.

Add berries to flour mixture and toss to coat with flour.

Using a fork, mix wet ingredients into dry. The mixture should be slightly crumbly. If the dough is not wet enough (too crumbly), gradually add very small amounts of milk or cream and mix until desired consistency.

Place dough on a lightly floured work surface and pat into an approximate 7.5 inch circle about 3/4 inches thick. Using a bench scraper or dough scraper, lift up a quarter of the dough and fold on top of the remaining dough and gently press down. Do this all the way around the circle and then pat back into 7.5 inch circle, 3/4 inches thick. This dough is not ‘kneaded” however this technique creates a slight lamination effect giving the scones a lighter texture. Cut into 8 triangles or use a round cutter for round scones. Place on parchment lined baking sheet or in scone pan and sprinkle with course sugar.

Bake x approx. 30 minutes or until golden brown. Enjoy!