2 cups
all-purpose flour
1/3 cup
sugar
1 teaspoon
baking powder
1/4
teaspoon baking soda
1/2
teaspoon salt
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8 tablespoons unsalted butter, frozen
1/2 cup sour cream
1 large egg
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Adjust
oven rack to lower-middle position and preheat oven to 400 degrees.
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In a
medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.
Grate butter into flour mixture on the large holes of a box grater; use your
fingers to work in butter (mixture should resemble coarse meal)
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In a small
bowl, whisk sour cream and egg until smooth.
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Using a
fork, stir sour cream mixture into flour mixture until large dough clumps
form.
Use your hands to press the dough against the bowl into a ball. (The
dough will be sticky in places, and there may not seem to be enough liquid at
first, but as you press, the dough will come together.)
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Place on a
lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch
thick. Sprinkle with remaining 1 tsp. of sugar and your choice of blueberries, lemon peel mixed with sugar, brown sugar and pecans, or cream and sugar.
Use a sharp knife to cut into
8 triangles; place on a cookie sheet (preferably lined with parchment paper),
about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5
minutes and serve warm or at room temperature.
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