Blackberry Sour Cream Scones

Warning...This one gets a little messy! But then again, all good cooking should.

Yields: 8 large scones or 16 small scones

2 cups all-purpose flour, plus 1/4 cup for dusting
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
A pinch of cinnamon
A dash of nutmeg
5 tablespoons butter, cubed, room temperature
1 cup sour cream
1 cup blackberries (you can substitute any berry for blackberries), slightly smashed
1 egg yolk
1/4 cup heavy cream
1/4 cup sugar in the raw or decorative sugar

Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Cut the dough into 2 parts. Gently pat or roll the dough down into a 1/2 inch thick square shape. Spread 1/2 of the berries over the dough, then fold in the sides of the dough and smoosh (technical cooking term, remember that one!) together. Spread the dough out and with a large knife cut into 4 large triangles. Repeat with second half of the dough. If you want smaller scones you can cut each large triangle in half.

Transfer the triangles onto a parchment paper lined baking sheet, placing 1 inch apart. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw or decorative sugar. This creates a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

I like serving these with a little lemon curd and whipped cream (the real stuff, not the stuff from a can).

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