Indeed, the ventures continue here! I apologize to anyone who reads this regularly, many transitions going on in my world. So please forgive me! Today, I’d like to share one of my guiltiest pleasures. I present to you the recipe for the most delicious lemon blueberry scones you will ever devour.

A little note of caution: I made a dozen of these for a couple yesterday and somehow they have all magically disappeared. So watch out!

You will need the following:

1/4 a teaspoon of Baking soda

1 pint of Blueberries

Half a cup Sour cream

2 cups Flour

1/3 a cup Sugar

1 teaspoon Baking powder

Half a teaspoon Salt

8 Tablespoons unsalted butter, frozen

Grated lemon rind

1 Large egg

Directions:

Preheat your oven to 400 degrees.

Next, sift together your flour, sugar, baking powder, baking soda and salt.

Afterward, grate your frozen butter into the flour mixture. The texture of the mixture should be coarse crumbs when you are finished mixing it together.

Next add the lemon and blueberries to the mix; mix them in really well and make sure the blueberries are evenly distributed.

Now, in a separate small bowl, add the egg and sour cream together. Blend them together until completely smooth and they become one creamy substance.

Add the egg and sour cream blend to the flour mixture and use a fork to completely mix it in. This should be just enough moisture to combine the flour.

Next, on a lightly floured surface combine the mixture into a large ball. Pat it out into a 7-8″ flat circle.

Now cutting diagonally, cut the circle into 8 triangles.

After you have your triangles, sprinkle a bit of sugar on top, and place the triangles on a baking sheet about 1″ apart.

Bake for 15-17 until golden brown.

Enjoy!

Yields 8!