It's the perfect Saturday for baking. Seventies, sunny, with just a hint of chill in the air. Out my window, the leaves are just starting to change. Perfect for being in a sunny kitchen, aproned, music blaring, windows open, whisk whirling, elbows deep in dough ... my perfect Saturday.
Especially when these come steaming out of the oven.
{Blueberry Peach Sour Cream Scones}
Ingredients
two sticks unsalted butter, very cold
1 cup blueberries, fresh or frozen
1 cup peaches, fresh or frozen
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup sour cream, or plain non-fat yogurt
2 cups flour, plus extra for the work-surface
1/2 cup sugar, plus some from sprinkling
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Directions
Preheat oven 400 degrees and line a baking sheet with wax or parchment paper.
In a small bowl, stir the wet ingredients together. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Cut the butter into pieces and drop into the dry ingredients. Using your fingers, toss to coat the pieces of butter with the flour. The butter will be in small chunks of all different sizes.
Pour the wet ingredients over the dry ingredients and stir with a fork. Don't overdo it or the scones will be flat, not fluffy. Next, knead the dough a few times until it is slightly springy.
Lightly dust a counter with flour. Take about a third of the dough and press in onto the counter and pat it into a rough square. You're going to make a layered scone: push a mixture of the blueberries and peaches into onto a third of the rolled-out dough. Roll the dough over it, and continue the process on the next layer. Fold it over again, cut it in thirds and sprinkle sugar over the top.
Bake for 15 minutes, or until top is golden brown. Allow to cool slightly and eat greedily.
These are fluffy, fruity and delicious for breakfast or, who am I kidding, at any time of the day. For more varieties, making my chocolate chip cherry scones, or substitute any fillings for these babies.
