Make them your way. Change the filling options – blueberries, raspberries, mulberries, even chocolate chips; add lemon zest; drizzle with a glaze or go without. Have fun! Remember, the key to success is to handle as little as possible.
Ingredients
- 1 stick unsalted butter, cut in half (still in wrapper) and frozen
- 1 1/2 cups mulberries (Gently stemmed, washed, and placed in freezer until needed)
- 1/2 cup whole milk
- 1/2 cup sour cream
- 2 cups flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. lemon (or orange) zest
- 2 T unsalted butter, melted, for brushing
- 1 T. sugar, for sprinkling
- Glaze
- 1 cup powdered sugar
- 1 tblsp. whole milk or heavy cream
- 1/2-1 tsp. lemon (or orange) zest
Directions
Whisk the milk and sour cream together and put back in the refrigerator. Then whisk together all of the dry ingredients and lemon zest.
Holding onto the wrapper, grate the butter on the larger holes of a box grater.
Add the grated butter to the dry ingredients and toss with your fingers until totally coated. (Don’t overhandle the butter or it will become too soft.) Add the milk/sour cream mixture and fold it in with a spatula until just combined.
Transfer the dough to a well-floured surface and dust the top of the dough with a little more flour.
Knead the dough 6-8 times until it just holds together in a rough ball. Add flour, if needed, to prevent sticking.
Roll the dough into a square, approx. 12″x12″.
Fold into thirds.
Lift the short ends and fold into thirds again, forming a 4″ square. Place on a flour-dusted plate and put in the freezer for 5 minutes.
Now, take the dough out of the freezer and roll it into a 12″ square again. Sprinkle the berries over the dough and press down, gently, to secure.
Loosen the dough from the surface and roll it into a tight log.
With the seam on the bottom, press the log into a 12″x4″ rectangle.
With a floured knife, cut the dough into 4 equal rectangles, then each rectangle into 2 triangles.
Place the triangles on a parchment-lined sheet, brush with the melted butter, and sprinkle with sugar. Bake at 400 degrees until the tops and bottoms are golden brown, about 18-20 minutes.
Cool the scones on a rack for 10 minutes. Meanwhile, whisk together the glaze ingredients.
Spoon the glaze over the scones, let set for a few minutes, and serve.
