Sour Cream Scones With Banana Jam And Vanilla Cream Recipes

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.

SOUR CREAM AND FRUIT SCONES

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.

BANANA CREAM SCONES

Steps:

• Preheat oven to 375°.
• Combine first 7 ingredients in a bowl.
• Add the butter and cut in with pastry blender until mixture resembles fine breadcrumbs.
• Mash the bananas, add heavy cream and mix well.
• Combine with flour mixture thoroughly to make soft dough (don't overmix).
• If dough is sticky, add a little more flour. If dry, add a little more cream.
• Knead briefly on a lightly floured surface and then make dough 1/2-inch thick.
• Cut into rounds using a 3-1/2-inch cutter; brush tops with melted butter.
• Sprinkle generously with the 1 teaspoon of cinnamon and 1 cup sugar combined.
• Place scones at least 2 inches apart on non-stick baking sheet.
• Bake in center of oven about 13-15 minutes, or until bottoms are browned.
• Serve warm with butter or jam.

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 WITH BANANA JAM AND VANILLA CREAM

Steps:

• Preheat oven to 230°C.
• Place flour and salt in a large mixing bowl and make a well in the centre and stir in sour cream and milk to form a soft dough.
• Knead lightly on a floured surface until just smooth.
• Pat to 2cm thickness and cut into round with a floured 4cm to 5cm scone cutter, taking care not to twist as you cut.
• Place on a oven tray and brush only the tops with milk and then place in the oven in the top upper half and bake for 10 to 12 minutes or until puffed and golden brown.
• Banana Jam - combine 1/4 cup thicken cream in a fry pan and brown sugar and heat until melted and then add bananas and cinnamon and simmer for 10 minutes stirring occasionally, until thick and jam like.
• Vanilla Cream - lightly whip remaining cream, sugar and vanilla together until soft peaks form.
• Serve scones with banana jam and vanilla cream.