One Sec...
Sour Cream Scones
Posted by Joy the Baker on 8-15-08
All recipes by Joy the Baker
Ingredients
- ¤ 2 Cups of All-Purpose Flour
- ¤ 3 Tablespoons of Sugar
- ¤ 2 Tablespoons of Baking Powder
- ¤ 1 Teaspoon of Baking Soda
- ¤ 1/2 Teaspoon of Salt
- ¤ 5 Tablespoons of Butter, cubed, chilled in the freezer for 15 minutes
- ¤ 1 Cup of Sour Cream, kept cold
- ¤ 1 Teaspoon of Vanilla Extract
- ¤ 1 Egg Yolk
- ¤ 1/2 Cup of Heavy Cream
- ¤ 1/4 Cup of Sugar, in the raw
Instructions
Cut 5 Tablespoons of butter into small cubes. Place in a small bowl and put in the freezer for 15 minutes.
In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to combine. Once the butter has done it's time in the freezer, take it out and add it to the flour mixture. With your fingertips, quickly break up the butter and rub the cubes into the flour mixture. Some chunks of butter will stay larger than others. After about 5 minutes you'll end up with a course meal with some roughly pea sized chunks of butter. Return the mixture to the freezer.
In a small bowl, combine sour cream, vanilla extract and egg yolk. Stir to combine.
In a small bowl, combine sour cream, vanilla extract and egg yolk. Stir to combine.
Remove butter/flour mixture from freezer and add the wet ingredients. Using a wooden spoon or your hands, quickly incorporate the wet and dry ingredients. Don't worry about the dough coming together into a perfect ball, just try to moisten all of the flour and butter mixture with the wet ingredients without over working the dough and warming the butter. You may have a shaggy dough, and that's just fine.
Dump dough out onto a lightly floured surface, form into a disk, wrap in plastic wrap and return to the refrigerator for 30 minutes.
Preheat the oven to 400 degrees F.
Remove the dough from the fridge. Using a rolling pin, or your hands, gently roll or pat the dough into a 3/4-inch thick square. Using a knife, cut off the rough edges and cut dough into 9 or 16 square scones, depending on the size you prefer.
Place on a parchment lined baking sheet. Generously brush with heavy cream and generously sprinkle with sugar in the raw. Bake for 12-14 minutes, until the tops of the scones are lightly browned. Remove from the oven, cool slightly on the sheet pan, then serve with fresh jam or curd.
