Berry Almond Scones

Ingredients

• ½ cup heavy cream
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, plus more for dusting
• ½ cup plus 1 tablespoon sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon grated orange zest
• ¼ cup sliced almonds
• ½ cup (1 stick) unsalted butter, cold, cut into small cubes, plus 1 tablespoon unsalted butter, melted
• 1 cup fresh or frozen mixed berries, thawed if frozen

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the heavy cream, sour cream, and vanilla.
3. In a large bowl, whisk together the flour, ½ cup of the sugar, the baking powder, baking soda, salt, orange zest, and almonds. Add the cubed butter to the flour mixture and toss to coat.
4. Add the cream mixture to the flour mixture and mix until combined.
5. Dust a work surface with flour. Place the dough on the work surface and knead six to eight times.
6. Roll the dough out to a 12-inch square.
7. Take the top and bottom of the dough and fold toward the center into three equal layers, like a letter. Then take the left and right sides of the dough and fold toward the center into three equal layers, like a letter. You’ll end up with a 4 inch square. Chill for 10 minutes.
8. On a floured surface, roll out the chilled dough into a 12 inch square.
9. Sprinkle the berries over the dough and gently press them down.
10. Fold the edges over to create a circle 7 to 8 inches in diameter. The berries will now be covered by the dough.
11. Cut the dough into 8 wedges. Place the scones on the baking sheet.
12. Brush melted butter over each scone and sprinkle each with the remaining 1 tablespoon sugar.
13. Bake for 18 to 22 minutes, or until the scones are golden. Transfer to a wire rack to cool slightly. Serve warm.