Sour Cream Lemon Scones

1 lemon, orange or lime
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup sour cream
1 egg white, optional

Lemon Honey Butter (optional)
1/2 cup butter
1/4 cup honey
Zest of 1 lemon (about 1 tablespoon)

Heat oven to 400 degrees F.

Finely grate or zest lemon leaving as much white pith on the orange peel as possible (should measure about 1 tablespoon zest).

Whisk together flour, sugar, baking powder, salt and lemon zest. Add 6 tablespoons butter and coarsely cut into flour until lumps are the size of small peas. Add sour cream and stir just until mixed (do not over-mix). Flour hands, place dough on lightly floured surface and knead 4-5 times. Gently pat dough into a circle 1/2-inch thick. Cut into 8 wedges and place on baking sheet lined with parchment paper (may place on ungreased baking sheet, but bottom of scones will bake dark). Brush tops with optional beaten egg white to improve browning of tops. Bake 15-20 minutes or until light, airy and lightly browned.

Serve warm with Lemon Honey Butter, if desired.

Lemon Honey Butter: Whip all ingredients together until butter is creamy and light. Refrigerate leftover Honey Butter.

Makes 8 scones.