Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Time for a tea treat with this gem from !

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Scones:

2.5 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
.25 teaspoon baking soda
.5 teaspoon salt
8 tablespoons very cold butter, small cubes
.5 cup sour cream
1 egg
1 tablespoon lemon zest
6 ounces blackberries

Glaze:

1/3 cup powdered sugar
.75 teaspoon lemon juice
.75 teaspoon water

1. Preheat oven to 400F and line a baking sheet with a silicon baking mat.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
3. Use a pastry blender to work the butter into the flour mixture until the butter is reduced to the size of peas.
4. Whisk sour cream, egg, and lemon zest in a small bowl until blended, then add it to the flour mixture.
5. Use a rubber spatula to mix until a crumbly dough forms. Stir in the blackberries, making sure to smash some into the dough.
6. Separate into eight mounds on the baking mat and put into the oven for about 15 minutes.
7. Mix together the glaze, and when the scones come out of the oven, drizzle the glaze onto them. Allow to cool for about 10 minutes before serving.