Lemon Blackberry Scones

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, blend together the sour cream and baking soda; set aside. In another small bowl, blend together the egg, vanilla and lemon zest; set aside. Save the lemon juice for the glaze.

In a large bowl, stir together the flour, sugar, baking powder, cream of tartar and salt. Cut in the cold butter using a pastry blender until the butter is the size of small peas.

Stir together the two batches of wet ingredients and then add the mixture to the flour mixture, stirring until just moistened. Gently stir in the frozen berries.

Turn the dough out onto a lightly floured board and knead a few times, just until the dough comes together. Place the dough onto your parchment-lined baking sheet and pat into a round disk about 1/2″ to 3/4″ thick. Score into 8 wedges (i.e. making partial cuts, but not all the way through.)

Bake for 35-45 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out almost clean! Cool for about 15 minutes, and then glaze with a lemon glaze…

For the Lemon Glaze:

Squeeze the lemon juice into a medium bowl. Add the powdered sugar and whisk until smooth. Add a touch of water, if needed, to thin the glaze out! Drizzle over your scones.

DISCLAIMER: This recipe makes large coffee-shop style scones… If you prefer ‘daintier’ ones, divide the dough in half and make 2 disks of scones!