MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sour Cream & Fruit Scones
 Categories: Breads, Fruits, Dairy
      Yield: 8 Servings

      2 c  A-P flour (255 g); more for
           - dusting the work surface
    1/2 c  Granulated sugar
      1 tb Baking powder
    3/4 ts Kosher salt
    1/2 c  Unsalted butter (115 g); cold
      1 c  Frozen cherries (halved),
           - peaches (in bite-size
           - pieces) or berries
    1/2 c  Sour cream or plain full-fat
           - Greek yogurt (120 ml)
    1/4 c  Milk (60 ml)
      1 lg Egg; beaten

  Heat oven to 400°F/205°C with a rack in the upper 3rd. Line a
  baking sheet with parchment paper.

  Whisk flour, sugar, baking powder, and salt in a large bowl. Using
  the large holes of a box grater, grate butter directly into the dry
  ingredients, stopping a few times along the way to toss the butter
  pieces into the flour. Use your fingers to work the butter into
  slightly smaller pieces. Add cherries and toss to combine.

  In a small bowl, whisk together sour cream and milk. Add to the
  flour mixture, and use a fork to stir until all the dry flour bits
  are incorporated, but the dough is still shaggy. Smoosh and knead
  the dough a few times until it barely holds together, then dump the
  dough out onto a lightly floured work surface.

  Pat dough to a 1" thick rectangle. Cut into 8 squares, transfer to
  the prepared sheet, and brush the tops with beaten egg.

  Bake until golden brown, 18 to 22 minutes. Let cool slightly.
  Scones will keep, covered at room temperature, for 3 days. Reheat,
  if you like, in a toaster oven or at 350°F until warmed through.

  Recipe by Dawn Perry

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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