You will never spend two dollars on a coffee-shop scone again after tasting these homemade darlings. I make round scones using a water glass to cut the shapes, but if you prefer triangular scones, use a dough scraper to make the triangles.
500 grams flour plus extra for working
125 grams sugar plus extra for dusting
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
125 grams heavy cream or half & half (or whole milk if you must)
125 grams sour cream
1 stick (115 grams circa) butter plus 2 Tbls for brushing
1 cup frozen mixed berries
Preheat the oven to 425°F/220°C
Set the berries out to thaw a little. Place the butter in the freezer while you get started. Blend the liquid cream and the sour cream in a bowl and put in the fridge. In another bowl mix all the dry ingredients and set aside. Generously flour a work surface. Using the large-hole side of a cheese grater, grate the very cold butter into the flour mix. Toss gently with your fingers until the butter is covered and distributed throughout the flour. Now add the cool cream mixture to the flour mix, folding the ingredients together until just combined. Turn the mixture out onto your work surface. Flour your hands and knead about 8 to 10 times. Don’t overwork the dough and don’t worry if it’s lumpy-looking.
Dust the mound of dough with flour. Roll out the dough to about 1/2 inch thick (it will be a large ‘sheet’). Cover half of the dough with the berries (it’s okay if they are still a bit frozen). Using a large dough scraper or a large spatula, carefully fold the dough over onto the berry-covered side so you have a kind of sandwich. If the dough breaks as you are attempting this, just piece it back together as best you can with your hands. Dust the top with flour and roll out again gently one last time to ensure the berries are nice and nestled in the dough. Flour the lip of a water glass and start making rounds.
Transfer the scones to a parchment paper-covered baking sheet. Brush them with melted butter and dust with sugar. Any straggler berries can be pressed into the tops of random scones. Bake on the middle shelf for 15 to 18 minutes or until just turning golden on the edges (longer if you like harder scones).