Recipe #16: Blueberry/ Strawberry Scones

An all-time favorite breakfast option. A perfect side to English tea. 

INGREDIENTS

8 tbsp cold salted butter - grated finely 

2 cups all-purpose flour

1 tbsp baking powder

1/2 cup granulated white sugar

1 large egg

1/3 cup sour cream/ Greek yogurt 

3 tbsp heavy cream or milk

1 1/2 tsp vanilla extract

1 cup fresh blueberries (whole, preferably the wild kind that is small)/strawberries (chopped into chunks)

3 tbsp coarse sugar

METHOD

- Freeze a stick of butter (8 tsp) for 20 mins. 

- Preheat an oven to 400⁰F.

- Mix dry ingredients in large mixing bowl: Sift flour and baking powder followed by sugar. 

- Combine wet ingredients: egg, yogurt (or sour cream), vanilla extract and milk (or heavy cream) in a separate bowl.

- Grate the frozen butter from the freezer and add to the flour mixture. Mix well using hands until the butter is fully incorporated. The mixture should have a crumbly texture.

- Add the wet ingredients to the flour and stir until everything is moist.

- Add fruit (blueberries or strawberries) and gently mix without squeezing the fruit.

- Sprinkle flour on a silicone baking sheet and place the ball of dough on it. Press gently with hands to flatten and cut into 8 equal pieces. 

- Brush the wedges with melted butter and sprinkle 2 tsp of granulated sugar to top. 

- Place in oven and bake for 20 to 25 minutes or until the scones have started to brown and the blueberries/strawberries are bubbling.