Ingredients
2 cups/255 grams all-purpose flour, plus more for dusting the work surface
½ cup/100 grams granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
½ cup/115 grams cold unsalted butter (1 stick)
1 cup frozen cherries (halved), peaches (in bite-size pieces) or berries
½ cup/120 milliliters sour cream or plain full-fat Greek yogurt
¼ cup/60 milliliters milk (preferably whole, but whatever you have is OK)
1 large egg, beaten
Directions
1
Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
2
Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
3
In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
4
Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
5
Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.