Keyword: Blueberries, Lemon Zest, Scones, Sour Cream, Tea Party
Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Zest the lemon. Then using a lemon juicer, squeeze the juice from it and place in a small bowl.
Make the Scones
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Cut in the cold butter with a blending fork (or your hands) until the mixture turns crumbly. Stir in dried blueberries and lemon zest.
In a small bowl, mix together the sour cream and 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 powdered sugar, whole milk, and freshly squeezed lemon juice. Mix together well.
Drizzle icing over warm scones. Serve with hot tea. Makes 8 large scones.
*Unless otherwise indicated, all butter used on this recipe site is salted.**If you don't have a scone pan, you may place the scones on a baking sheet lined with parchment paper or a silicone baking mat. Place about 2" apart on the pan. Bake as directed.