Ingredients

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/4 cup cane sugar

1/8 teaspoons salt

5 tablespoons butter, cut into small cubes

Handful of blueberries

1/2 cup whole milk

1/4 cup sour cream

1 egg

1 tablespoon whole milk

Method

1. Heat oven to 400 F

2. Sift flour, baking powder, cane sugar, and salt in a large mixing bowl. Cut in butter using two knives, two forks, a pastry blender, or a food processor until sand-like.

3. Mix in blueberries

4. Mix together 1/2 cup of whole milk and 1/4 cup sour cream and pour into the dry ingredients. Stir until just coming together and then pour out onto a lightly floured surface. Gently knead dough until together, but do not overwork the dough.

5. Roll dough out into a log approximately one foot long and flatten the dough until approximately one inch thick.

6. Cut dough into 4 even rectangular sections and then diagonally across each section making classic, triangle-shaped scones.

7. Place on a baking sheet lined with parchment paper. Mix one egg and a tablespoon of whole milk together. Brush on top of the scones and sprinkle with a little sugar.

8. Bake for 15-20 minutes until golden.

9. Serve warm with butter, jam, and your favorite tea or coffee.

Nugget

While these scones by Tyler Florence are more biscuit-like due to the recipe, the method is perfect for our recipe above.

Adapted from Allrecipes