RICH SOUR CREAM SCONES, FROM 1928
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.
Provided by Annacia
Categories Scones
Time 27m
Yield 4-8 serving(s)
Number Of Ingredients 8
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.
SOUR CREAM SCONES
A sweet or savory buttery bread.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 400 °F.
- In a food processor, 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 square 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.
- 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 coarse sugar. 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.
SIMPLE SCONES
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
Number Of Ingredients 9
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, Carbohydrate 41.1 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 9.4 g, Sodium 249.3 mg, Sugar 14.6 g
SAVORY CHEDDAR-SOUR CREAM SCONES
These yummy cheddar and sour cream scones are perfect as is, but once you add chopped red onion? Now you're talking medals and awards.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450ºF.
- Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
- Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
- Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with Parmesan and onions.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 1 g, Protein 7 g
CHEDDAR CHEESE SOUR CREAM SCONES
At breakfast, lunch or dinner, these light and flakey scones will be a hit at your table. You can even cut them in half and make little sandwiches with them as a snack or an appetizer.
Provided by Geema
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients and then fold in the shredded cheese.
- In a small bowl, combine the eggs, sour cream, oil and milk.
- Add the wet ingredients to the dry and stir just until moistened.
- On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
- Cut dough with a 3" round cutter, or simply cut into 3" squares.
- Bake in a preheated 400 degree oven for 15 minutes.
Nutrition Facts : Calories 384.4, Fat 21, SaturatedFat 7.7, Cholesterol 64.7, Sodium 764.9, Carbohydrate 38, Fiber 1.1, Sugar 4.5, Protein 10.9
APRICOT-SOUR CREAM SCONES
Categories Bread Fruit Breakfast Brunch Bake Apricot Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Mix first 5 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Make well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round. Cut into 8 wedges.
- Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.
EASY 5-CHEESE SOUR CREAM SCONES
These Easy 5-Cheese Sour Cream Scones really are easy. Four of the five cheeses are included in a packaged four-cheese blend!
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450ºF.
- Mix first 5 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in shredded cheese.
- Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
- Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SOUR CREAM CHERRY SCONES
Make and share this Sour Cream Cherry Scones recipe from Food.com.
Provided by litldarlin
Categories Scones
Time 35m
Yield 16 scones
Number Of Ingredients 11
Steps:
- Heat oven to 375°F
- Combine the almonds and sugar together in a small bowl, mix well.
- Set aside.
- Combine scone ingredients together; the flour, sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
- Combine sour cream, egg and almond extract in small bowl until smooth.
- Stir into flour mixture just until moistened.
- Stir in cherries.
- Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
- Divide dough in half. Pat each half into a
- 7-inch circle.
- Place 2 inches apart onto large ungreased baking sheet.
- Sprinkle topping evenly over dough.
- Score each half into 8 wedges; do not separate.
- Bake for 25 to 30 minutes or until scones are lightly browned.
- Cool 15 minutes; separate scones.
- Store leftover scones in airtight container at room temperature.
- Note: You can also substitute 2/3 cups sweetened dried cranberries for the cherries, your choice.
Nutrition Facts : Calories 185.8, Fat 9.2, SaturatedFat 5.2, Cholesterol 33.2, Sodium 169.4, Carbohydrate 22.9, Fiber 0.7, Sugar 7.2, Protein 3.1
SOUR CREAM AND FRUIT SCONES
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
Provided by Dawn Perry
Categories breakfast, brunch, quick breads, dessert
Time 35m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
- In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
- Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
- Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.
CHEDDAR & SOUR CREAM SCONES
Sprinkle these Cheddar & Sour Cream Scones with parmesan & chives as a finishing touch. These sour cream scones emerge from the oven flaky & golden brown.
Provided by My Food and Family
Categories European
Time 27m
Yield Makes 10 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 450ºF.
- Mix first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheddar.
- Make well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork just until moistened.
- Spoon onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
- Bake 10 to 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 0.9925 g, Protein 7 g
SOUR CREAM APRICOT SCONES
Make and share this Sour Cream Apricot Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Mix first 5 ingredients in a large bowl. Add the butter; rub with fingers until mix resembles coarse meal.
- Make well in center; add sour cream and vanilla to the well.
- With a fork, stir sour cream mix into dry until dough forms.
- Turn out onto lightly floured surface; sprinkle the apricots over.
- Knead dough until apricots are incorporated; flatten dough into 8-inch round and then cut into 8 wedges.
- Transfer to baking sheet. Brush with the egg and sprinkle with a bit of brown sugar.
- Bake until golden, about 20 minutes.
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- Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.
- Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.
- Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.
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