Updated: 4 days ago
(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 large egg
1/2 cup sour cream or yogurt
1 teaspoon vanilla extract
1 cup mixed berries
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. Set bowl aside.
In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
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.
Fold in the berries and zest.
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.
Sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.