this recipe was good. You bake them instead of fry the bread dough type scones like we did a few days ago. I substituted sour cream for the vanilla yogurt since I didn't have any, and I think the lemon zest makes a big difference in these. I used frozen blueberries since that is all I had, and so the dough turned a bit blue since they had thawed out. I also didn't have coarse sugar for the top, so I just used regular sugar. I also flattened mine out a little bit to make sure they got done inside. The picture on the original recipe looks much more appetizing!
Kitchen Tip: When you are using cold butter and need to cut it into the dough, try using a grater and grating it in. It is easier to work with that way and it is distributed more evenly through the dry ingredients.