Blueberry Lemon Scones - cooking recipe

Ingredients

2 1/4 cups flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground nutmeg
1 lemon, zest of, finely grated
6 tablespoons cold butter, cut into 1/4 inch pieces
1 cup fresh blueberries
1/2 cup sour cream
1/2 cup milk
1 large egg yolk
1 teaspoon lemon extract
a little extra milk
sugar, for glaze

Preparation

Preheat oven to 400 degrees.
Lightly oil a large baking sheet and set aside.
Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large bowl; add lemon zest.
Add butter and cut into the dry ingredients with a pastry blender until mixture resembles coarse crumbs; gently mix in blueberries.
In a small bowl, whisk together sour cream, milk, egg yolk, and lemon extract.
Make a well in the dry mixture and add liquid all at once.
Stir with wooden spoon just until dough pulls together; let rest for 3 minutes.
Scrape dough onto a floured work surface.
Using floured hands, gently knead dough 4 or 5 times into a ball.
Pat the dough out into an 8-inch circle.
Slice dough into 8 wedges, as you would a pie.
Brush each with milk and sprinkle with sugar.
Reassemble the wedges on prepared baking sheet, leaving about 1/2 inch between pieces.
Bake until golden brown and crusty, about 15 minutes.
Transfer scones to wire rack.
These are best served warm, or at least within an hour of baking.