SOUR CREAM SCONES
A light and delicious sour cream scone
Provided by Yvonne Pratt
Number Of Ingredients 13
- 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.
RICH CREAM SCONES
From The Highlanders Cookbook... " ...and please remember that the word scone is pronounced to rhyme with "gone" not "bone"! "
Provided by Aroostook
Yield 12 serving(s)
Number Of Ingredients 10
- Combine flour, baking powder, sugar.
- Cut in butter using pastry cutter or rubbing with fingers.
- Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
- Stir in currents/raisins.
- Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
- Cut in 12 wedges.
- Drop method: Drop by spoonsful unto greased baking sheet.
- Brush tops with egg whites and sprinkle with sugar.
- Bake at 400 F for 15-18 minutes.
RICH SOUR CREAM SCONES, FROM 1928
I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.
Provided by Annacia
Yield 4-8 serving(s)
Number Of Ingredients 8
- Sift dry ingredients together in a bowl.
- Cut in the butter.
- Stir in the currents.
- Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
- Turn onto a lightly floured board and knead lightly for 10 seconds.
- Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
- Score each round into quarters but do not cut through.
- Bake in hot oven (425 degrees) for 15 to 18 minutes.
RICH CREAM SCONES
- Preheat oven to 375 degrees. Sift together flours, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
- Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Gather scraps, reroll once, and cut out more rounds (you should have a total of 12).
- Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature.
- Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
- Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
- Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
- Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
- Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
- Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.
Nutrition Facts : Calories 262 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
Tender and lightly sweet, cream scones are just right for breakfast or tea. They are delicious with strawberry preserves and cloud-like dollops of softly whipped cream.
Provided by Martha Stewart
Yield Makes 8 to 10
Number Of Ingredients 9
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until largest pieces are the size of small peas.
- Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with fork just until the dough comes together (do not overmix).
- Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2-by-8 1/2-inch rectangle, about 3/4-inch thick. Using a floured 2-inch round cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with cream, and sprinkle with sugar. Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature, topped with strawberry preserves and whipped cream.
SOUR CREAM AND FRUIT SCONES
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
Provided by Dawn Perry
Categories breakfast, brunch, quick breads, dessert
Yield 8 scones
Number Of Ingredients 9
- Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
- In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
- Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
- Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.
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