Writer and Photographer Kyndra Kelly

[dropcap]N[/dropcap]othing beats the buttery goodness of crumbly, delicious scones. This blackberry lemon version is the perfect combination of sweet and tangy. Top with glaze for a sweet and tart treat.

1-3/4 cup flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon
pinch of salt
5 tablespoons cold butter
1 teaspoon vanilla
1/4 to 1/2 teaspoon almond extract
1/2 cup milk
1/4 cup sour cream
1 tablespoon lemon zest
1 cup blackberries

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest


Preheat oven to 400 degrees. Blend flour, baking powder, sugar and salt until well combined. Cut in cold butter until pea sized.

In a separate bowl, mix together milk, vanilla, extract, lemon zest and sour cream. Add to dry ingredients along with blackberries and stir only until combined. Do not over mix. The mixture should be crumbly.

Pat scones into a round disk and cut like a pizza into eight slices. Place on sheet pan and brush with egg wash.

Bake 10 to 15 minutes, or until golden brown. Drizzle with lemon glaze or butter.