These scones are easy and come together quickly. We love the addition of fresh blackberries for this, however, you could certainly use thawed, frozen blackberries. When making these remember this: use the coldest butter and sour cream possible and don’t over mix.
Category: not set
Cuisine: not set
2 cups all-purpose flour
1/3 cup sugar plus more for scone tops
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons cold unsalted butter
1/2 cup sour cream
1 large egg
1 tablespoon grated lemon zest
6 ounces fresh blackberries
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