2cupsall-purpose flour(additional 1-2 tablespoons for working the dough)
1cupfrozen berries(keep frozen till ready to use)
½ cupgranulated sugar
1tablespoonsbaking powder
½cupunsalted butter(very cold cut up into smaller pieces)
1egg
½cupsour cream
1teaspoonsvanilla
decorating sugar(for topping)
Instructions
Preheat oven to 400ºF. Line a baking sheet with parchment paper (or a silicone mat).
Mixing the Dough:
Place ALL the dry ingredients in a large bowl. Whisk to combine.
Place the COLD BUTTER into the dry ingredients.
Using a pastry cutter, 2 knives or a fork, cut the butter into the flour mixture. Alternatively you can use a food processer if you prefer.
The end result should look like sand with some pea-sized clumps.
Combine the egg, sour cream and vanilla together.
Pour the wet ingredients into the dry ingredients.
Mix until just combined.
Fold in the FROZEN BERRIES, and mix just until combines. Dough will be wet.
Shaping the Scones:
Turn dough onto a floured surface. A silicone mat works well here.
If the dough is too wet to work with, add 1-2 tablespoons of flour.
Form dough into an 8 inch round.
Using a knife, cut into 8 wedges.
Transfer the wedges onto the baking mat. Be sure to leave room for expansion and browning.
Sprinkle with sugar.
Baking Scones:
Bake until golden brown (approximately 15-20 minutes). Check at the 15 minute mark. Scones will burn easily, so watch carefully. Check with a toothpick. It should come out clean, no gooey batter, and a few moist crumbs.
Remove from oven. Let cool for a few minutes, then transfer to a rack.
ENJOY!
Video
Notes
Freshly baked scones last for 1-2 days.You can reheat them wrapped in foil, in a warm oven.***FREEZE unbaked wedges for making fresh scones later.Once you have them on the baking sheet, place the sheet in the freezer so they individually freeze. Place in a container, or resealable bag.Pop in the oven anytime you want fresh-baked scones.
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