1 cup of blueberries or raisins or whatever fruit you want
Instructions
1. Kick the tires and light the fires to 350 F.
2. Take your bowl with your cup of sour cream and mix in the baking soda.
3. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
4. Cut in the butter using a pastry blender or two knives in a criss-cross fashion until the butter is broken into pea sized morsels in the flour.
5. Beat the egg and mix into the sour cream.
6. Add the sour cream mixture into the dry mixture, working it in.
7. The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
8. When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
9. Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
10. Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
Originally Submitted
8/29/2017
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