Sweet Enough Scones

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, mix together the heavy cream and sour cream. In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt. Using your hands, add the butter and smash it into the flour to get large-ish, flat, even pieces (most of the butter should be smushed, resembling flakes, rather than large chunks), not unlike pie dough before you add water, or biscuits before the buttermilk. Add the raspberries and toss to coat. Using a spoon, stir in the sour cream mixture and then use your hands to gently knead a few times just until a shaggy dough comes together (the berries will get crushed here, that’s okay). Lightly flour your countertop and pat the dough into a rectangle about 6 × 9 inches, 2-11⁄2 inches thick. Cut it in half lengthwise, then in half crosswise to make 4 pieces. Cut each piece in half on the diagonal so you’ve got 8 triangles. Place the scones on the lined baking sheet about 1 inch apart. For extra fluffy scones, refrigerate 20-30 minutes before baking. Brush a little cream on top of the scones and sprinkle with sugar. Bake until golden brown on the tops and bottoms, 25-30 minutes. EAT WITH: Fried eggs, sausage (links, not patties), an entire stick of softened butter. DO AHEAD: The dough can be made 6-8 hours ahead, then covered and refrigerated. The scones can be baked a few hours ahead. Reheat before serving, if desired.

• 1⁄2 cup/120g heavy cream Notes: plus more for brushing
• 1⁄2 cup/110g sour cream
• cups/290g all-purpose flour Notes: 2, plus more for the work surface
• 1⁄3 cup/70g sugar Notes: plus more for sprinkling
• tablespoon/12g baking powder Notes: 1
• 11⁄4 teaspoons/5g kosher salt
• stick/4 ounces/115g cold unsalted butter Notes: 1, cut into small pieces
• 21⁄2 cups/300g raspberries or blueberries Notes: chopped strawberries, or halved blackberries
• Flaky sea salt Notes: to finish