Rich and Sweet Berry Scones
- 10 tablespoons (1¼ sticks) unsalted butter
- 1½ cups (7½ ounces) fresh blueberries, raspberries, blackberries, or strawberries, hulled and cut into ½-inch pieces
- ½ cup whole milk
- ½ cup sour cream
- 2 cups (10 ounces) all-purpose flour
- ½ cup (3½ ounces) sugar, plus extra for sprinkling
- 2 teaspoons baking powder
- 1 teaspoon grated fresh lemon zest
- ½ teaspoon salt
- ¼ teaspoon baking soda
- This recipe is vegetarian
- Produce
- Blueberries, fresh (1 1/2 cups)
- Lemon, fresh zest (1 teaspoon)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 teaspoons)
- Baking soda (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (1/2 cup)
- Dairy
- Butter, unsalted (10 tablespoons)
- Sour cream (1/2 cup)
- Whole milk (1/2 cup)
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Published June 21, 2012 (8 months ago).
60 people saved this recipe.
