I had to come up with my own recipe for scones, because I couldn’t find one that was just right and not dry. I finally perfected this recipe while I was staying in Australia, and haven’t been able to stop making it since – I even made them while I was in labor with Juliana to help pass the time! I hope you enjoy!

I have a video here if you are more of a visual learner.

Ingredients

• 2 1/4 c flour
• 1/2 c sugar
• 1T baking powder
• 1/4 t salt
• 1/2c butter (cold!)
• 1 egg
• 1/2 C sour cream
• 1 tsp vanilla
• 1 T lemon zest (not needed but adds something extra!)
• 1 C frozen blueberries

Directions

• In a large bowl, combine flour, sugar, baking powder and salt. Mix it together and then cut in the cold butter.
• Mix the butter into the flour mixture using your hands, it will feel like cool sand when you are done and won’t look completely combined
• In a small bowl, mix the egg, sour cream and vanilla
• Combine the wet ingredients to the dry until it just comes together, you don’t want to over mix
• Add in the lemon zest and blueberries and knead until combined
• Put the dough into a circle and then cut like a pie into 8 pieces
• Transfer the pieces to a baking sheet
• Optionally you can let the dough rest in the refrigerator for about 40 minutes. This allows the gluten to relax giving the scones a more light, airy and crumbly texture. They will still be good if you skip this step, but I think it adds a little something to the texture
• For the last 10 minutes of chill time, preheat your oven to 400 degrees F
• Bake scones for 15-18 minutes