2 cups All Purpose Flour
1/3 cup Granulated Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1/2 cup Unsalted Butter -- chilled and cut into small pieces
3 oz. package
Melissa's Dried Blueberries
1/4 cup Sour Cream
2 large Eggs -- divided
3/4 pound Melissa's Fresh
-- peeled; seeded
3 Tablespoons Dark Rum
Preheat oven to 425°F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the first 4 ingredients.
Add the chilled butter.
Using your fingertips, rub in until mixture resembles coarse meal. If you have a food processor, you can mix this by using the pulse button.
Mix in the blueberries.
In another bowl, whisk together the sour cream, one egg and the lychees.
Gradually add to flour mixture, using a fork to toss until moist clumps form.
Knead dough briefly on lightly floured surface until smooth.
Pat dough into 8-inch round. Cut into 8 equal wedges.
Transfer to the prepared baking sheet, leaving some space between each scone.
Place the scones in the oven and bake for 5 minutes.
In a small bowl, whisk together the other egg and the rum. Brush the mixture over the top of the scones.
Sprinkle the tops with sugar and bake until golden brown, about 7-8 minutes.
Serve warm or at room temperature.
Makes 8 scones.
The sour cream helps keep the scones moist.