Preheat oven to 400 F. Prepare baking sheet with parchment paper or reusable sheet.
In a large bowl combine flour, baking powder, granulated sugar and salt. Make sure to mix them well to ensure an even distribution of ingredients.
2 cups all-purpose flour, 1 Tbsp. baking powder, 1/2 cup granulated sugar, 1/4 tsp. salt
Shred the butter (this is the best option that I do with cold butter). Add it to the flour mix and knead until all ingredients combine well. Using your fingertips, fork or a pastry cutter, work the butter into the dry ingredients until the mixture becomes crumbly and resembles coarse sand.
1/2 cup unsalted butter
Once the butter is incorporated, add red currants and strawberries to the mix. Gently fold in the fruit, making sure to distribute them evenly.
1/2 cup red currants, 1/2 cup strawberries
In a large bowl mix sour cream, zucchini, egg and vanilla extract.
1/2 cup sour cream, 1/2 cup zucchini, 1 egg, 1 tsp. vanilla extract
Pour wet mixture over dry and mix well with a spoon.
Knead the dough a little until the mixture will combine. Add some flour if the dough is to wet and hard to knead. Do not overmix, as this can result in a tough and dense texture.
Once the dough comes together, turn it out onto a lightly floured surface on the parchment paper/reusable sheet placed on baking sheet. Form a smooth ball, about 8 inches in diameter. Using a sharp knife, carefully cut the dough into 8 equally-sized triangles.
Bake for approximately 20 to 25 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool slightly on a wire rack.