These came out beautifully, though were more like tiny cakes than scones. I live in Idaho, so maybe that has something to do with the consistency, but they were not at all dry. They really were like eating the sweetest, most moist biscuit. They were more dense than cake, but very soft and fall-apart in your mouth wonderful.
What I did was add some lemon zest to the sour cream mixture and let it set for an extra 10 min. I tore off a small amount of finished dough and flattened it with my fingers. Then I added as many fresh, plump blueberries as I could fit on top, then added another flattened dough disc. I gently pushed them together and turned the disc while squeezing the sides until they resembled inch thick biscuits. Baked for 18 minutes (and they really could have been in there for 20). Recipe yielded 11 5-inch "scones."
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These came out beautifully, though were more like tiny cakes than scones. I live in Idaho, so...