AI Meal Planner & Shopper

• 1 cups allpurpose flour
• 0.25 cup granulated sugar
• 0.5 tablespoon baking powder
• pinch salt
• 0.25 cup unsalted butter
• 0.5 large egg
• 0.25 cup sour cream
• 0.5 teaspoon vanilla extract
• 0.5 cup mixed berries
• 0.5 tablespoon lemon or orange zest
• turbinado sugar
• raw sugar
• coarse sugar
• 0.5 cup confectioners sugar
• 0.5 tablespoon cream or milk

Steps

1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
2. In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
3. Add the butter, and with a pastry cutter or two forks, cut the butter in until the mixture resembles large marbles / coarse crumbs.
4. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
5. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix — dough will be wet and shaggy.
6. Fold in the berries and optional zest.
7. Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
8. Turn dough out onto surface and knead it into an 8-inch round; if too wet, add flour 1 tablespoon at a time until it comes together.
9. With a large knife, slice round into 8 equal-sized wedges.
10. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2 inches apart; avoid exposed berries touching the sheet.
11. Optionally, sprinkle each wedge with a generous pinch of turbinado (or raw/coarse) sugar, about 1 teaspoon each.
12. Bake for about 18 minutes, or until scones are very lightly golden and cooked through; watch closely starting at 15 minutes.
13. Allow scones to cool on baking tray for about 5 minutes, then transfer to a rack to finish cooling. While scones cool, make the glaze.
14. In a small bowl, combine the confectioners’ sugar and cream (or citrus juice) and whisk until smooth; adjust consistency as needed.
15. Evenly drizzle the glaze over the scones before serving.