- 2 c sifted flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 C sugar
- 1 stick frozen butter- grated
- 2 Tbs citrus zest orange or lemon
- tsp cardamon ground
- Large egg beaten
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 C frozen blueberries or raspberries
The chilled frozen butter and frozen fruit are key to the texture of these scones. Even refrigerating for at least 30 min after dough is rolled and cut can change the tenderness. Also work dough as little as needed- just to incorporate mixture. Your warm hands can melt butter and make dough tough.
Grate butter -large grates into foil and freeze
Mixing bowl- combine dry ingredients.
Lightly toss shredded butter in dry mixture to blend through out. Create a well in middle for wet mixture.
Beat egg, sour cream , zest and splash vanilla(optional)
Pour into well and gently incorporate until light dough. Then add blueberries and with hands fold in. Do not knead. This is a light touch. You want butter to stay in pieces to creat the pockets in baking.
Lightly pat out with hands on floured board to 1/2 inch thickness circle. 12 in dameter.
Cut in half, then again to make 4 then 6,then 8 then 10triangles.
If you like shapes, use the cookie cutter of your choice. I like a 2 inch heart.
Assemble on baking sheet lined w parchment paper.
Bake 12-18 min 400 degrees until lightly brown. check at 12 minutes. Do not over bake.
1 cup powdered sugar
Drizzle while scones are still warm. Not hot.