SOUR CREAM SCONES
A light and delicious sour cream scone
Servings 8 wedges
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 TBS baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold, unsalted butter cut into cubes
- 1/2 cup full fat sour cream
- 1/4 cup whole milk or cream
- 1 large egg, beaten
- 1 cup confectioner's sugar
- 1 TBS whole milk or cream
- 1/2 tsp pure vanilla
- sanding sugar, optional
Instructions
- 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.