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 These scones are as wonderful to look at as they are to eat. If blueberry season is past, you can substitute any dried fruit, cut into berry-size pieces, or leave out the fruit and add tablespoon of minced crystallized ginger. Perfect for a lazy Sunday coffee break! Makes 8 scones.
* 2 1/2 cups unbleached all purpose flour
* 1/4 cup of sugar
* 1 teaspoon of baking powder
* 1 teaspoon of baking soda
* 1/2 teaspoon salt
* large pinch of freshly grated nutmeg
* finely grated zest of one lemon
* 6 tablespoons cold, unsalted butter, cut into quarter inch pieces
* 1 cup fresh blueberries
* 1/2 cup of sour cream
* 1/2 cup of milk
* 1 egg yolk
* 1 teaspoon lemon extract
* extra milk and sugar for glaze
1. Preheat oven to 400 F.
Mix flour, sugar, baking powder, baking soda, salt, nutmeg, and lemon zest in a large bowl. Add butter and cut into the dry ingredients with a pastry blender until the mixture resembles cornmeal. Mix in the blueberries.
2. In a seperate bowl, wisk together sour cream, milk, egg yolk, and lemon extract. Make a well in the center of the dry ingredients and add all of the liquid at once. Stir it with a wooden spoon just untill the dough comes together. Then let it rest for three minutes.
3. Scrape dough onto a floured surface. With floured hands, gently knead the dough for 4 or 5 times. Form into a ball and then pat into an 8 inch circle. Slice into 8 wedges, as you would a pie. Brush each piece with milk and sprinkle with sugar. Transfer wedges to a baking sheet, leaving space between.
4. Bake scones on the centre shelf of the oven for approx. 15 minutes, until golden brown and crusty. Transfer to cool enough to handle. Serve warm. 
© Copyright 2008 Knightswood Bed & Breakfast, Carriage House, Tourist Home Accommodation, Halifax Nova Scotia
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