• Preheat oven to 400℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Zest the lemon to make 1 teaspoon lemon zest. Then using a lemon juicer, squeeze the juice from it, enough to make 1 teaspoon lemon juice. Place in a small bowl.

Make the Scones

• In a medium bowl, mix together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
• Cut in 1/2 cup butter (cold) with a blending fork (or your hands) until the mixture turns crumbly. Stir in 1/2 cup dried blueberries and lemon zest.
• In a small bowl, mix together 1/2 cup sour cream and 1 large egg. Stir into the flour mixture and work together until it forms a ball.
I often use my hands for this.
• On a lightly floured surface, pat the dough into a flat circle about the size of your scone pan. Slice the circle in half. Continue slicing in halves until you have 8 pieces.
• Place each triangle in a lightly greased scone pan section. Lightly press to form the dough into the pan.
• Bake in preheated oven for 12-15 minutes until golden brown. Allow to cool for 5 minutes and then remove from pan.

Make the Icing

• To make the icing, in a small bowl combine 1 cup powdered sugar, 1 tablespoon whole milk, and freshly squeezed lemon juice. Mix together well.
• Drizzle icing over warm scones. Makes 8 large scones.