Great American Cheddar Sour Cream Scones Recipes

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• 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), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• 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.)
• 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. 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.

SOUR CREAM SCONES

Steps:

• Preheat the oven to 400 °.
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Add the cold butter to the flour and toss to coat.
• Using your thumbs and fingers shingle the butter into the flour as directed in the post.
• In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
• Make a well in the dry ingredients and add the egg /sour cream mixture.
• Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
• Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
• Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
• Chill the wedges for 30 minutes in the refrigerator.
• Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
• When the scones are done cool them completely on a wire rack.
• Make a glaze.
• Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
• Drizzle on top of the cooled scones.
• Sprinkle sanding sugar over the scones liberally.
• Serve with butter and jam or lemon curd.

CHEDDAR CHEESE SOUR CREAM SCONES

Steps:

• Combine the first 5 ingredients and then fold in the shredded cheese.
• In a small bowl, combine the eggs, sour cream, oil and milk.
• Add the wet ingredients to the dry and stir just until moistened.
• On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
• Cut dough with a 3" round cutter, or simply cut into 3" squares.
• Bake in a preheated 400 degree oven for 15 minutes.

CHEDDAR-DILL SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

GREAT AMERICAN CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

CHEDDAR & SOUR CREAM SCONES

Steps:

• Heat oven to 450ºF.
• Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
• Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
• Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
• Bake 10 to 12 min. or until golden brown. Serve warm.

CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Fold in Cheddar cheese.
• Whisk sour cream, oil, milk, and eggs together in a small bowl. Add wet ingredients to the dry ingredients; stir just until moistened.
• Knead dough on a lightly floured surface 10 to 12 times. Pat out to a thickness of 3/4 inch. Cut into 3-inch squares or cut circles with a 3-inch cutter. Transfer to the prepared baking sheet.
• Bake in the preheated oven until light golden brown, about 15 minutes.

HAM AND CHEDDAR CREAM SCONES

Steps:

• Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
• Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese, and one-half cup of sliced scallions to the dry ingredients just before blending in the cream.
• Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
• Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
• Preheat the oven to 350˚F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
• Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart.
• Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.