Sour Cream Scones
Sour cream and a small amount of honey combine for a moist and rich crumb. Not too sweet, these scones make the perfect accompaniment to your morning bacon and eggs.
Serves: 8Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 1 large egg
- 1⁄3 cup sour cream
- 1 Tbsp. honey
- 1 1⁄2 cups cake flour
- 1⁄2 tsp. kosher salt
- 2 tsp. baking powder
- 1⁄2 cup cold unsalted butter, diced
- 1⁄2 cup buttermilk
- Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, sour cream, and honey; set aside. In a large bowl, sift together flour, salt, baking powder.
- Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste.
- Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until just moistened. Turn the dough onto a lightly floured work surface and fold it 7 or 8 times, until it holds together. (This is not kneading.) Flatten the dough into a disk 1 inch thick. Cut the disk into 8 wedges and place them on the prepared pan, evenly spaced.
- Brush buttermilk generously on the top of each scone, then rest 10 minutes before baking golden brown, about 15 minutes.