Lemon Blueberry Scones

I'm sorry that the link I posted for Hazel's Simple Scones

is no longer good.  Here is the recipe I use for lemon-blueberry

scones--the sour cream seems to make them extra special.

Enjoy!

Lemon Blueberry Scones

2 cups flour {I use half whole wheat & half white}

1/4 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp lemon zest {or 1 tsp lemon extract}

1 stick unsalted butter, cold & cut into small pieces

1/2 cup dried blueberries

1/2 cup sour cream

1 large egg

sanding sugar

Preheat oven to 400 degrees F.  Mix flour, granulated sugar, baking powder, baking soda, salt, and lemon zest in bowl of food processor.  Add butter and pulse blades until mixture looks like coarse meal--don't over process.  Add dried fruit and pulse.  Combine sour cream and egg, then add to mixture in food processor; pulse just until mixture starts to come together.  Transfer to lightly floured surface and pat into an 8-inch circle.  Sprinkle with some sanding sugar and cut into 8 triangles.  Place on a parchment lined baking sheet and bake for 15 - 20 minutes.