Updated: Jun 8, 2020
(recipe inspired by Averi Cooks)
2 cups all-purpose flour + extra for work surface and hands
1/2 cup sugar
1 tablespoon baking powder
8 tablespoons (1 stick) unsalted butter
1/2 cup sour cream or yogurt
1/2 tablespoon lemon juice.
1 teaspoon vanilla extract
1 cup mixed berries if using large strawberries, quarter them (don't be tempted to put in more, as the dough will get really sticky!)
1 tablespoon lemon zest
turbinado sugar, optional for sprinkling
Preheat oven to 400F. Line a baking sheet with parchment; set aside.
In a large bowl, add 2 cups flour, sugar, baking powder, salt, and whisk to combine.
Add the butter, and with a pastry cutter or two forks, cut the butter in. Add the lemon zest, and mix in. Set bowl aside.
In a small bowl, add the sour cream, vanilla, and lemon juice and whisk to combine until smooth.
Toss the berries into the dry ingredients.
Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. Dough will be wet and shaggy.
Sprinkle about 2 tablespoons flour over a clean work surface and lightly coat hands.
Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
With a large knife, slice round into 8 equal-sized wedges.
Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
Brush each scone with egg wash and sprinkle with a generous pinch of turbinado sugar.
Bake for about 15-18 minutes, or until scones are very lightly golden and cooked through.
Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.