based on: New York Times by Dawn Perry

  • 255 g (2 cups) flour

  • 1 tablespoon baking powder

  • 100 g (½ cup) granulated sugar

  • ¾ teaspoon salt

  • 1 stick (115 g) cold unsalted butter

  • 1 cup frozen cherries (halved), peaches (bite-sized), or berries

  • ½ cup (120 ml) sour cream or Greek yogurt

  • ¼ cup milk (preferably whole)

  1. Preheat the oven to 400 °F (Note: 350 °F seems fine too).

  2. Mix the dry ingredients together.

  3. Cut the butter into the flour until the crumbs are pea-sized.

  4. Mix the milk and sour cream with the berries and gently mix by hand until you have a shaggy dough. Be careful not to overmix. It may be necessary to add a bit more milk, but be careful not to add too much moisture, since the frozen fruit will give off liquid as it warms up.

  5. Pat the dough into a ~ 1” thick rectangle and cut into pieces.

  6. Sprinkle the dough with demerra sugar and bake until just golden brown around the edges.

Notes

  • Be careful not to add too much liquid; as the frozen fruit melts, it adds moisture, turning the dough sticky. The result is an unpleasant chew to the edges of the dough.

  • Reduce the sugar next time. Suggest 50-75 g sugar / 200 g flour based on Judy Rodgers Scones and Tartine Buttermilk Scones

  • Suggest trying adding lamination suggested in Tartine no. 3.

Modifications

  • Reduce the sugar. It’s sweet enough with the cherries.