Sour Cream Scones

Total Time:
43 min
Prep:
20 min
Inactive:
10 min
Cook:
13 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons butter, cubed
  • 1 cup sour cream
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1/4 cup sugar in the raw
Directions
  • Preheat oven to 400 degrees 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 sugar in the raw. 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.


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