Sour Cream and Fruit Scones | Recipe Cart
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pock
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Cooking tools:
- Grater
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Fork
- Pastry brush
- Chef's knife
- Toaster oven
Ingredients
- 2 cups/255 grams all-purpose flour, plus more for dusting the work surface
- 1/2 cup/100 grams granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup/115 grams cold unsalted butter (1 stick)
- 1 cup frozen cherries (halved), peaches (in bite-size pieces) or berries
- 1/2 cup/120 milliliters sour cream or plain full-fat Greek yogurt
- 1/4 cup/60 milliliters milk (preferably whole, but whatever you have is OK)
- 1 large egg, beaten
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