The Best Scones Ever

A favorite of Yelm Branch Manager Lynn J.

1 cup of sour cream	1 tsp baking soda
4 cups of flour	1 cup of white sugar
2 tsp baking powder	1 tsp salt
1 cup of butter	1 egg
1 cup of blueberries or raisins or whatever fruit you want.

Preheat to 350 degrees.
Take your bowl with your cup of sour cream, and mix in the baking soda.
Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
Cut in the butter using a pastry blender or two knives in a crisscross fashion, until the butter is broken into pea sized morsels in the flour.
Beat the egg and mix in into the sour cream.
Add the sour cream mixture into the dry mixture, working it in.
The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it’s combined. The secret to a good scone is a drier dough, not gluey.
When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles using your O Bee pizza cutter.
Bake on a well-greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!

Serve and enjoy!

Thanks to our friends at The Kitchen Magpie for this delicious recipe!