Elderberry Scones


2 cups of organic flour

1/3 cup of raw organic sugar
1 tsp  non-aluminum baking powder
1/4 tsp baking soda
1/2 tsp Himalayan pink salt
8 Tbsp of Grass-fed butter (frozen)
1/2 cup elderberries
1/2 cup organic sour cream
1 organic large egg


1 tsp cinnamon
2 tsp raw sugar
We like to use organic when we can, if you don’t have organic then please, just use what you have. 
Related Post: Heart Shaped Scones


Place 8 Tablespoons worth of butter in the freezer.
Lower your oven rack to middle or low and preheat oven to 400 F.
Measure your flour, sugar, baking soda, and salt into a large bowl. 
Remove the butter from your freezer and grate on the largest setting into the flour mixture.
Use your fingers to work the butter into the flour once it is all grated.  You don’t want to over-mix this dough it will be tough and dry. Add your elderberries (note if they are dry I will put a section below on how to rehydrate them)
In a separate bowl measure your sour cream and egg.  Whisk this until it is a smooth consistency.  Grab a fork and add this to your dry ingredients.  Then use your hands to finish mixing it and make it into a ball in your bowl. Dough may feel a bit sticky- it is ok.
Related Post: Tiramisu Recipe
Remove ball and place on a lightly floured cutting board and press down on the top flattening it and making a circle of dough that will be about 8″ and it is about  3/4″ thick. Sprinkle this with remaining sugar and cinnamon.  
Taking a sharp knife cut the circle into 8 triangles.  
Place the triangles on a baking mat or parchment paper on a cookie sheet about an inch apart and bake for 15-17 minutes depending on your oven. 
Remove and enjoy! Serve with butter or clotted cream and jam. 
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