November 27, 2011

Lemon Blackberry Scones

I've been on such a scone kick this fall! My favorite grocery store had an unbelievable sale on blackberries so I thought I'd try some blackberry scones. I came across this one on Tasty Kitchen, originally from Sweet Anna's blog. The addition of lemon in these is outstanding! My kids are getting pretty spoiled and pretty used to having scones around here, but I think it's kinda cool that my 7-year-old boy loves these as much as chocolate chip cookies! They're really yummy!

For the scones:
1 cup sour cream or plain yogurt
1 teaspoon baking soda
1 whole large egg
1 teaspoon vanilla
2 whole, large lemons, zest only
(reserve juice from 1 lemon for glaze)
4 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup cold butter, diced (I used 3/4 cup)
1-1/2 cups frozen blackberries
For the glaze:
juice from 1 large lemon
2 cups powdered sugar
1 teaspoon water, if needed to add moisture

Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or lightly grease with cooking spray. 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 just until moistened. Gently stir in the berries. Turn the dough onto a lightly floured surface and knead a few times, just until the dough comes together. Pat into a round disk about 1/2 to 3/4-inch thick. Cut into 8 wedges; transfer to prepared baking sheet. Bake for 35 to 45 minutes, or until the scones are golden brown and a toothpick inserted near the center comes out nearly clean. Cool about 15 minutes, then drizzle with lemon glaze. To make the glaze, squeeze the lemon juice into a medium bowl. Add the powdered sugar and whisk until smooth. Add a touch of water, if necessary. Drizzle over scones.

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