MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sour Cream & Fruit Scones
Categories: Breads, Fruits, Dairy
Yield: 8 Servings
2 c A-P flour (255 g); more for
- dusting the work surface
1/2 c Granulated sugar
1 tb Baking powder
3/4 ts Kosher salt
1/2 c Unsalted butter (115 g); cold
1 c Frozen cherries (halved),
- peaches (in bite-size
- pieces) or berries
1/2 c Sour cream or plain full-fat
- Greek yogurt (120 ml)
1/4 c Milk (60 ml)
1 lg Egg; beaten
Heat oven to 400 F/205 C with a rack in the upper 3rd. Line a
baking sheet with parchment paper.
Whisk flour, sugar, baking powder, and salt in a large bowl. Using
the large holes of a box grater, grate butter directly into the dry
ingredients, stopping a few times along the way to toss the butter
pieces into the flour. Use your fingers to work the butter into
slightly smaller pieces. Add cherries and toss to combine.
In a small bowl, whisk together sour cream and milk. Add to the
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 dump the
dough out onto a lightly floured work surface.
Pat dough to a 1" thick rectangle. Cut into 8 squares, transfer to
the prepared sheet, and brush the tops with beaten egg.
Bake until golden brown, 18 to 22 minutes. Let cool slightly.
Scones will keep, covered at room temperature, for 3 days. Reheat,
if you like, in a toaster oven or at 350 F until warmed through.
Recipe by Dawn Perry
Recipe FROM:
https://cooking.nytimes.com
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