Blueberry Lemon Scones

In general, I’m not the biggest scone fan in the world. I think this might have to do with the fact that I am not a coffee drinker. Well, I guess if you consider frappuccino coffee, then I am a coffee drinker. And lets be honest, there is enough sugar in a frappuccino to make a scone taste like a saltine cracker. Anyways, I really like the idea of scones. These are pretty tasty, and simple to make.

Blueberry Lemon Scones

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 cup fresh blueberries
1 heaping teaspoon fresh zest from a lemon
1/2 cup sour cream
1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
Toss  flour, 1/3 cup sugar, baking powder, baking soda and salt. and butter into food processor.
In a small bowl, whisk sour cream and egg until smooth. Pour egg sour cream mixture into the food processor and pulse until combined.  Fold in lemon zest and blueberries.
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. Cool for 5 minutes and serve warm or at room temperature.
Recipe found here.

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