We’ve been having great, mild weather in Colorado this past month. Mid 50’s, blue skies, plenty of sunshine. I know more snow will come, but I am so enjoying this spring-like spurt. There have even been a couple of day where I’ve been lucky enough to sport shoes, not boots!
With Valentine’s Day approaching, I’ve been thinking about extra sweet touches you can add to your morning courtesy of the kitchen. Valentine’s Day always brings berries to mind, and this recipe incorporates plenty of them with a sunny, citrus burst of lemon.
I like this scone recipe because it has an egg in it, which I feel makes a better-textured scone (at least to my preferences) and an extra does of richness from sour cream, instead of milk or buttermilk, like most scone recipes. Note: heavy cream also makes a FANTASTIC scone, check out my recipe for Vanilla Cream Scones too, when you have the chance.
At higher altitudes, our flour is always much drier than at sea level, and that requires adjusting, which varies depending on your flour and where you are. I recommend not using the full amount of flour- set whatever you didn’t use aside. As you mix your dough, if it seems very sticky and wet, then add a little of that reserved flour back in. This insures that you won’t end up with a bunch of flour and crumbs.
IF you did end up with flour and crumbs, beat another egg and 1/4 cup sour cream together until smooth. Pour a small amount into the dough and keep adding a little at a time, until your dough comes together.
Sharing love from my kitchen, happy baking, and happy Valentine’s Day!
How to make this high altitude-adjusted recipe:
Adapted from Averie Cooks
- 2 cups all-purpose flour (I recommend measuring ¼-1/2 cup out and setting it aside. If you need to add more to your dough, then do so, but with drier flour you may not need the full amount for your recipe if you are baking at altitude)
- ½ cup sugar
- ½ tablespoon baking powder
- Pinch of salt
- ½ cup cold unsalted butter
- 1 egg
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- 1 tablespoon of lemon zest
- 1 heaping cup of mixed berries (frozen works fine too, but keep them frozen, not thawed)
- Coarse sugar for sprinkling on top of the scones before baking
- Preheat your oven to 400 F. Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, and salt.
- Using a pastry cutter, blend in the chilled butter until it resembles coarse crumbs.
- In a small bowl, whisk the egg, sour cream, vanilla, and lemon zest together. Add to the flour mixture and slowly stir.
- Add the mixed berries.
- Gently fold the dough on top of itself so it just holds together.
- Invert the dough on top a sheet of parchment paper and pat the dough into a 1¼" thick circle.
- Cut the dough into 8 wedges and transfer each to the prepared baking sheet.
- Sprinkle the wedges with coarse sugar and bake until golden brown, about 18 minutes. If your scones are browning too quickly, reduce your oven temperature slightly.
- Serve warm.
- Makes 8 scones.