egg (beaten to coat the top when ready to bake. Or use milk. Sprinkle with "sparkling" sugar)
Serving Size: 1 (120) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 139 g42 %
Total Fat 15.5 g23 %
Saturated Fat 9.3 g46 %
Cholesterol 62 mg
Sodium 480.2 mg
Dietary Fiber 1.5 g6 %
Sugars 20 g80 %
Protein 5 g
1. When ready to bake heat oven to 400 degrees with a rack in the upper third of oven. Line a baking sheet with parchment paper.
2. Whisk flour, sugar, baking powder and salt in a large bowl. Use the super large holes on a box grater (usually it’s on the side), grate the frozen butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. You don’t want to overwork the dough. Use your fingers to work the butter into slightly small pieces. Add the fruit and toss to combine.
3. In a small bowl, whisk together sour cream and milk. Add to flour mixture and use a fork to stir until all the dry flour bits are incorporated but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together then put dough onto lightly floured surface.
4. Pat dough to one inch thick circle. Cut into 8 triangles. To freeze and bake later, separate each piece in a container lined with parchment. Use parchment between layers and top with parchment too. .
5. When ready to bake take them out of the freezer and right into the oven– 18 minutes at preheated 400 degrees.
6. Pure joy!
Couple of important things I learned:
Make sure you only use quality ingredients, especially for your butter. I use the block of Kerrygold Grass-Fed Unsalted and just cut it in half for the stick needed. Don’t use the already stick form of Kerrygold – it’s not as luxurious.
Same thing for the frozen fruit – look for small batch brands or Whole Foods 365 – that insures the fruit tastes good vs. the typical bland frozen type. You can use fresh blueberries too – just freeze them first (individually on a cookie sheet until hard and then you can bag). Or, use dried – whatever you decide – you need a cup of bite-sized pieces (halved frozen cranberries, quartered frozen cherries, frozen peaches – heck, I bet frozen pineapple/mango would be good too). You’ll have to experiment with dried fruit if you intend to make ahead.
Scones are only delicious when eaten soon after baking – otherwise they harden. So, when you make ahead, you’ll store them in such a way that you can just bake 1-2 at a time if desired. Your neighbors will thank you when you pop over for coffee. And, don’t feel guilty – only ½ cup of sugar for 8 so not that big of a deal. In my opinion, the emotional high of savoring the deliciousness far outweighs any guilt.