Fresh Berry Scones



This is a recipe for those of you who, like me, need to use up those last few berries before they completely rot. :) Take your less than perfect fruit, dice it, fold into scones, and bake! I love finding ways to avoid food waste and this only takes about 10 minutes to throw together.



Recipe: Fresh Berry Scones
(adapted from Pam Anderson on All Recipes)
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup fresh berries diced or left whole if you're using blueberries or raspberries
1/2 cup sour cream

heavy cream for brushing tops
1 tablespoon coarse sugar for topping

Directions: 
Preheat oven to 375. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then gently fold in berries.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a circle about 1-inch thick. Use a sharp knife or dough scraper to cut into 6 even triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Brush with heavy cream then sprinkle on coarse sugar. Bake until golden, about 17-20 minutes. Cool for 5 minutes and serve warm or at room temperature.

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