This very quick easy scone recipe makes a killer far too easy to eat treat. Enjoy this with your morning coffee or tea. You can even eat these as an afternoon snack or as dessert.
I have made these with both frozen and fresh fruit, and it made little difference. using frozen makes it easier to cut the scones as you can cut through much cleaner. i have used blue berries, cherries, raspberries and more. This recipe does not make a good savory scone. let me know if you would like to have the recipe for my bacon chive and cheddar scones.
Sour Cream Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup sour cream
- 1 large egg
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Reduce heat to 350F and increase baking time if baking frozen scones.
- 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 cheese grater; use your fingers to mix in the butter (mixture should resemble coarse meal),
- 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. You can also use a biscuit cutter. Make smaller, more compact scones if you are going to freeze them before baking;
- Place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. But in oven or freezer. Once fully frozen bag them for longer term storage.
- Bake until golden, about 15 to 17 minutes.
- Cool for 5 minutes and serve warm or at room temperature.