Ingredients

• 4 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 pound (24tbsp) unsalted butter, cold and cut into 1/2-inch pieces
• 3/4 cup sour cream
• 1/4 cup + 1 tbsp water
• 1 cup strawberries, halved ir quartered if large
• 1 cup blackberries
• 2 egg yolks
• 2 tbsp milk

Instructions

1. Preheat oven to 400 degrees. Line two baking sheets with silicone baking mats or parchment paper.
2. In a food processor, combine the flour, sugar, baking powder, baking soda, salt. Add in the butter in a few batches, pulsing to combine. The mixtures should resemble a coarse meal, with small chunks of butter still visible.
3. In a small bowl or measuring cup, stir together the sour cream and water.
4. Transfer flour/butter mixture to a large bowl and add in the berries. Add in the sour cream/water mixture and mix until the dough just begins to stick together (if it’s still too dry, add in water 1 tablespoon at a time).
5. Turn the dough out onto a light floured surface and form into two 6-inch rounds. Slice each round in half, and each half into thirds. Place 6 scones on each lined baking sheet.
6. In a small bowl, whisk together the egg yolks and milk. Using a pastry brush, brush the tops of the scone with the mixture.
7. Bake for 30 minutes, or until golden brown and firm to the touch.

Notes