SCONES SOUR CREAM RECIPES

SIMPLE SCONES RECIPE | ALLRECIPES

Simple Scones Recipe | Allrecipes image

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Provided by Ben S.

Categories Bread Quick Bread Recipes Scone Recipes

Yield 8 scones

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
? cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg

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.

Nutrition Facts : Calories 318.6 calories, CarbohydrateContent 41.1 g, CholesterolContent 60.1 mg, FatContent 15.5 g, FiberContent 1.2 g, ProteinContent 4.9 g, SaturatedFatContent 9.4 g, SodiumContent 249.3 mg, SugarContent 14.6 g

RICH SOUR CREAM SCONES, FROM 1928 RECIPE - FOOD.COM

Rich Sour Cream Scones, from 1928 Recipe - Food.com image

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Total Time 27 minutes

Prep Time 12 minutes

Cook Time 15 minutes

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cake flour
2 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/3 cup butter
1/4 cup currants
1 beaten egg yolk
1/2 cup sour cream (The recipe said a "rounded" 1/2 cup so slightly over measure)

Steps:

Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.

Nutrition Facts : Calories 526.3, FatContent 22.6, SaturatedFatContent 13.5, CholesterolContent 97.1, SodiumContent 634.2, CarbohydrateContent 74.2, FiberContent 1.8, SugarContent 19.8, ProteinContent 7.3

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