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
Categories Scones
Time 27m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
CHICKEN IN SOUR CREAM
This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.
Provided by Lucille Cole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
- Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
- Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g
SIMPLE SCONES
Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.
Provided by Ben S.
Categories Bread Quick Bread Recipes Scone Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
SOUR CREAM SCONES
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking sheet or parchment paper.
- In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon. Set aside.
- Separate the egg yolk from the white. Save the yolk for the last step before baking.
- In another bowl, whisk together the egg white, melted butter, and sour cream. (If you are adding an extract - vanilla or anything else, add it now, but no more than 2 teaspoons)
- Once mixed, add the dry ingredients, and your add-in, to the wet ingredients and stir until most of the ingredients have come together. DO NOT over mix the dough. Mix just until the flour is incorporated.
- Using a large ice-cream scoop, scoop the dough out onto the baking sheet. I used a half cup scoop size.
- Add one tablespoon of water to the egg yolk and whisk to combine. Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture. Sprinkle over about a half teaspoon of course sugar, if using.
- Bake for 15 minutes. Remove from oven and immediately remove from baking sheet and transfer to a wire cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 307 kcal, Carbohydrate 51 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 209 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
PEACH AND SOUR CREAM SCONES
Steps:
- Preheat oven to 400 degrees. In a large bowl, whisk together dry ingredients (flour, baking powder, salt, sugar).
- Cube cold butter in 1/2-inch squares with a knife. With your hands, work butter into flour mixture by squeezing and flattening it with your fingers and hands. It should become flat shards and pea-sized bits. Mix in frozen peaches with your fingers.
- Create a well in center of the flour mixture and add sour cream. Using a fork, gently stir in sour cream until incorporated. Use your hands to fold dough onto itself once or twice.
- Turn out dough onto a floured surface and pat into a 1-inch thick rectangle. Using bench scraper, fold one short side of pastry toward the middle, and then the opposite side onto itself like you are folding a piece of paper to fit in an envelope. Using more flour if necessary, flatten dough again to 1-inch thick. Cut dough into 8 even squares.
- Place dough squares onto a parchment-lined baking sheet, and brush with egg wash. Bake 18-23 minutes at 400 until golden brown. Cool slightly before eating.
SAVORY CHEDDAR-SOUR CREAM SCONES
These yummy cheddar and sour cream scones are perfect as is, but once you add chopped red onion? Now you're talking medals and awards.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 10 servings
Number Of Ingredients 11
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 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 Parmesan and onions.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 1 g, Protein 7 g
RHUBARB SOUR CREAM DROP SCONES
Steps:
- Preheat the oven to 400F.
- In a medium bowl, stir together the flour, sugar, baking powder, baking soda and salt.
- In a small bowl or measuring cup, stir together the butter, sour cream and egg. Add to the dry ingredients along with the rhubarb and stir just until combined.
- Drop in large spoonfuls (about 1/3 cup each) onto a parchment-lined baking sheet and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Makes 6-8 scones.
Nutrition Facts :
SOUR CREAM FRUIT SCONES
Categories Peach
Number Of Ingredients 9
Steps:
- 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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