My parents gave me a subscription to Cook's Illustrated one year for Christmas, and it wasn't a gift wasted. The magazine essentially takes classic recipes and perfects them, finding a way to get the best possible outcome.
This scone recipe is nothing short of brilliant: freezing the butter insures a very flaky scone; the bare minimum of kneading makes it incredibly light. Lemon brings out that fabulous blueberry taste, and folding in the berries rather than mixing in and breaking the delicate berries is nothing short of genius. I love love love this recipe, it is a classic I'll always use around here.
1/2 c. sour cream
2 c. unbleached all-purpose flour, plus additional for work surface