Ingredients
- 250 g all-purpose flour
- 100 g granulated sugar
- 1 tablespoon baking powder
- pinch salt to taste
- 114 g unsalted butter, cold (1 stick) (or vegan margarine)
- 1 large egg (or flax egg)
- 123 g cup sour cream/coconut milk/yoghurt
- 1 teaspoon vanilla extract
- 1 heaping cup mixed berries (frozen berries bleed/run less, best if you froze the berries yourself)
Instructions
Preheat oven to 200°C. Line a baking sheet with a silicone pat or parchment paper and set aside.
In a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine.
Grate the butter, and mix in untill just mixed (you can do this with your hands. If you do, make sure you have all the other ingredients ready to just be added, and your oven and sheet are ready too because your hands will be full of dough).
In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. The dough will be wet and shaggy.
Fold in the berries and turn the dough out onto a baking sheet. Shape it into a 8-inch circle, approximately.
The dough should be very moist and sticky, but if it’s being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
With a large knife, slice round into 8 equal-sized wedges and space at least 2-inches apart. Do not crowd because scones puff and spread while baking.
Tip – try to make sure there are no exposed berries touching the baking sheet because they’ll be prone to burning.
Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they’re baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren’t getting too browned.
Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. Scones are best fresh, but will keep airtight at room temperature for up to 4 days. I don’t recommend refrigerating them because they will dry out.