I’m not sure you can improve on this simple pastry.  Delicious in the morning or afternoon with some tea.  I always keep a stick of butter in my freezer so that I can make a batch. It’s important to grate the butter to get the fluffy layers within the scone, so don’t skip that part!

Tips:

• Add any fruit, nuts, or chocolate chips to the dough before baking.

• Form the scones and place on a baking sheet with a few inches between each scone. Place the entire sheet in the freezer. Once frozen you can place in a freezer-safe baggie and take out the scones as you need them throughout the month.

• Don’t be discouraged as you form the dough. It seems like a mistake but I promise it will come together.

Scones

Makes 8

PREP 15 minutes

COOK 15 minutes

INGREDIENTS

2 cups all-purpose flour

8 tablespoons of unsalted butter, frozen

⅓ cup granulated sugar

½ cup dried fruit or chocolate chips (if using)

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

½ cup sour cream

1 large egg

Sanding sugar, optional

INSTRUCTIONS

1. Preheat oven to 400 degrees

2. In a medium bowl, mix flour, ⅓ cup sugar, baking powder, baking soda, and salt.

3. Grate butter into the flour mixture using the large holes of a box grater. Use your fingers to work in the dough. Add fruit if desired.

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

5. Using a fork, stir sour cream into the flour mixture until large dough clumps form. It will be dry. Use your hands to press the dough against the bowl into a ball.

6. Place dough on a parchment-lined baking sheet. Pat into a 7-8” circle, ¾ ” thick. Sprinkle the top with sanding sugar.

7. Cut the dough into 8 triangles with a chef knife or bench scraper. Use the knife to gently separate the scones.

8. Bake them for 15-17 minutes or until golden brown on the bottom and top. Cool for 5 minutes before enjoying.