These classic scones offer the perfect balance of tender crumb and golden, flaky crust. Made with simple pantry staples like flour, brown sugar, and tangy sour cream, they deliver a comforting richness that pairs beautifully with tea or coffee. The addition of butter or margarine creates a delightful flakiness, while the egg wash ensures a beautiful shine. Ideal for weekend brunches, afternoon tea, or as a sweet treat with jam and clotted cream, these scones are easy to prepare and always a crowd-pleaser. Their versatile dough serves as an excellent base for both sweet and savory variations.
Scones 2
Description
These classic scones offer the perfect balance of tender crumb and golden, flaky crust. Made with simple pantry staples like flour, brown sugar, and tangy sour cream, they deliver a comforting richness that pairs beautifully with tea or coffee. The addition of butter or margarine creates a delightful flakiness, while the egg wash ensures a beautiful shine. Ideal for weekend brunches, afternoon tea, or as a sweet treat with jam and clotted cream, these scones are easy to prepare and always a crowd-pleaser. Their versatile dough serves as an excellent base for both sweet and savory variations.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and baking soda.
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Add the margarine or butter to the flour mixture and cut it in using a pastry blender or two forks until the mixture resembles coarse crumbs.
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In a separate small bowl, stir together the sour cream and beaten egg yolk.
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Make a well in the center of the dry ingredients and pour in the sour cream mixture.
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Stir gently with a fork just until the dough is combined; do not overmix.
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Turn the dough out onto a lightly floured surface.
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Gently knead the dough by folding and pressing for about 10 to 12 strokes, just until it comes together and is nearly smooth.
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Pat or lightly roll the dough into a circle approximately 7 inches in diameter.
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Cut the circle into 12 equal wedges.
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Arrange the wedges on an ungreased baking sheet, spacing them about 1 inch apart.
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Brush the tops of the scones with the beaten egg white.
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Bake for 10 to 12 minutes, or until the scones are lightly browned on top.
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Remove from the oven and let cool on a wire rack for 10 minutes before serving warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1079.3kcal
- % Daily Value *
- Total Fat 58.9g91%
- Saturated Fat 30.2g151%
- Cholesterol 469.2mg157%
- Sodium 606.8mg26%
- Total Carbohydrate 113.4g38%
- Dietary Fiber 3.2g13%
- Sugars 21.8g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a toaster or oven before serving.
Variation - Dried Cherry Scones: Soak 1/2 cup snipped dried cherries or raisins in water for 5 minutes, then drain well. Toss with 1 tsp finely shredded orange peel and the flour mixture before adding the wet ingredients. Omit the egg white brush. After baking, glaze with a mixture of 1 cup powdered sugar, 1 Tbsp orange juice, and 1/4 tsp vanilla.
Variation - Savory Rosemary Scones: Substitute 1 Tbsp granulated sugar for the brown sugar. Stir 1 Tbsp fresh snipped rosemary (or 1 tsp dried) and 1/8 tsp pepper into the dry ingredients. Brush with egg white and sprinkle with additional rosemary before baking.
Tip: Keep the butter or margarine cold when cutting it into the flour to ensure a flaky texture. Handle the dough as little as possible to prevent toughness.
