I think scones get a bad rap sometimes. Considered by most to be dry, boring and something you choke down with a cup of tea, I think these scones will change your mind. Using fresh fruit instead of the traditional dried is a deal breaker for this recipe.
Adapted from Allrecipes.com
1 3/4 cup flour
4 tsp baking powder
1/4 cup sugar
pinch of salt
5 tbsp cold butter (just over a ¼ cup)
1/2 cup milk
1/4 cup sour cream (or greek yogurt)
1/2 fresh fruit (berries or chopped into small pieces)
1 egg and 1 tbsp milk for egg wash
1. Preheat your oven to 400 F
2. In a large bowl, start by sifting flour, baking powder, salt and then stir in sugar. Add the cold butter and with a pastry cutter or two forks, combine it with the dry ingredients until you get coarse pea-size lumps. Try not to touch the butter and dry ingredients with your hands to combine, you want to keep the butter as cold as possible during the process. Your body heat and friction won’t help in that regard so hands off. OK, moving right along.
3. In a separate bowl mix together your milk and sour cream. Pour milk and sour cream mix into the dry ingredients and give it a stir or two, then add in your fruit and stir until combined, do not over mix.
4. Cover the dough with plastic wrap and place in the fridge for 20-30 minutes. Cold is key for getting the best result and this gives the dough a chance to rest.
5. On a lightly floured surface, roll out the dough about an inch thick. With a sharp knife cut into triangles. I usually roll out a large rectangle then cut long 4 inch wide strips. At the corner of one of the strips, cut diagonally to get the first triangle and then cut parallel to the edge of the strip to get 2 triangles (so pretty much a square cut diagonally). Keep repeating until you have many triangles. You can use any shape you like; dinosaur scones would be pretty awesome.
6. Place scones onto lightly greased or parchment paper lined baking sheets. Brush tops with egg wash. Bake for 10- 15 minutes, until edges are golden.
*Tip: If you are using strawberries or raspberries, or really any fruit that might colour the dough, I place it in the freezer for 15 minutes or so and then dredge with flour before adding it to the dough.