Saturday, April 28, 2012

sour cream scones

I adore scones.  
Because scones offer just a hint of sweetness, you will find that they are a wonderful accompaniment to most beverages and menus.  

One of my favorites is the sour cream scone. It's the perfect scone if you're wanting to serve a light sweet treat with an array of spreads, like lemon curd or a home-made blackberry preserve. 
Sour cream scones are the perfect combination of butter and sour cream that marry to bake an incredibly tender and moist scone And what about the outside texture of the scone you might ask? Well, it's just irresistible.  Something magical happens in the oven when you've brushed the tops with heavy cream, and then sprinkled them with raw sugar . . . a heavenly sweet crust forms atop each one. The sweetness of the raw sugar rounds out the hint of sweetness found in the scone itself.  

This wonderful recipe always finds a place on my brunch menu, and I'm often asked for the recipe. I must admit that this posting is long overdue!  
Don't wait for a special occasion to make this treat.  If you don't have any spreads, fresh berries and cream taste absolutely wonderful as well. It's a quick and easy recipe that you and your family will truly enjoy! Bon appetit!  

Here's how . . .

2 cups all-purpose flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, COLD, cubed
1 cup sour cream
1 egg yolk
1/2 cup heavy cream
1/4 cup sugar in the raw  

Preheat oven to 400 degrees F.
Be sure that all your ingredients are COLD.
In a food processor (or mixer), pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.
Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4 inch thick circle shape. 

With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles.
Don't worry if the top is uneven, or even flaky, it will only hold more heavy cream and raw sugar . . . which yields an even more heavenly crust!
Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones.

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown. Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.  
Serve warm with lemon curd or a berry preserve 
. . . and enjoy!

Let's keep in touch . . .

1 comment:

  1. Hi. Can the dough be frozen and baked. Week later?


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