Sour Cream Scones
Yes, it's an old fashioned love song, light and slightly tangy. These are intended for tea, but you can leave out the sugar and dried fruits and put in some chives and/or bacon bits and they are also great for breakfast.
1/2 cup dried fruit of your choice, raisins, cranberries, or apricots (optional)
2 cups all-purpose flour
3 tbsp. sugar
2 tablespoons baking powder
1/2 tsp. baking soda
3/4 tsp. salt
5 tablespoons butter
1 (250g) tub of sour cream
1 egg yolk
1 slightly beaten egg white
2 tbsp. cream
1 tsp. brown sugar (optional)
1/2 tsp. cinnamon (optional)
YIELD: About 10 scones
COURSE: Bread and Baking
- Preheat the oven to 400 degrees F.
- In a small bowl, blend the sour cream and the egg yolk. Add all at once to the crumb mixture, stirring very little. Add enough cream to make the dough cling together. Set the mixture aside.
- In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk mixture until just combined.
- Stir in the dried fruit, if using.
- On a lightly floured surface, knead gently, 10 to 12 times. Pat or roll to 1/2 inch thickness. Cut to desired shapes.
- Brush with the egg white. Optionally, sprinkle with brown sugar and cinnamon
- Bake for 15 to 20 minutes.