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Submitted by Raizy Schwimmer
A dairy pastry that’s a real treat! This scone recipe is perfectly moist with a delicate crust! No one would believe how easy it is to make because the results are always beautiful!
2 cups flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 stick butter
1/2 cup sour cream
1 egg
1 pack Liebers dried blueberries OR 1/2 cup fresh blueberries
Lemon zest from 1 lemon
3/4 stick butter
2 T honey
Preheat the oven to 400 degrees F.
In a food processor fitted with the plastic dough hook, mix the flour, sugar, baking powder, sugar and salt. Cut the butter into small chunks and add to mixture. Process a few minutes, until butter is incorporated.
In a separate bowl, mix the sour cream and egg. Add to the processor and mix until a dough forms. Incorporate the lemon zest and blueberries by hand.
Place the dough on a lightly floured surface and flatten with a rolling pin into a 10-inch round circle, 3/4 inch high. Cut into 8 triangles and place onto a lined cookie sheet spread apart.
In a small saucepan, melt the butter and lightly brush the scones with it. Bake scones for 15-17 minutes. Add the honey to the melted butter and brush glaze onto scones immediately when taken out of the oven. Brush the scones with the glaze again 15 minutes later.
Scones are best when served warm or room temperature.
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