Bakery Sour Cream Scones
September 26, 2011
"I only make this using full-fat sour cream and butter so I cannot promise good results using low-fat or no-fat sour cream or using shortening in place of butter, either of the following may be gently mixed in after the mixing of the sour cream; 1 cup fresh blueberries or 1/2 cup chocolate chips, raisins or dried fruit"
- Serving Size: 1 (101.8 g)
- Calories 398.6
- Total Fat - 18.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 15.4 mg
- Sodium - 332.9 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 1.2 g
- Sugars - 16.9 g
- Protein - 5.4 g
- Calcium - 79 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper or lightly grease.
In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
Using a pastry blender cut in cold butter cubes.
Add in the sour cream mixture; mix JUST until moistened.
At this point you may gently mix in any desired fruit.
Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
Slice the dough into 12 even wedges.
Place the wedges onto the prepeared baking sheet about 2-inches apart.
Bake for about 12-15 minutes or until the the bottoms are browned.
Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.
Tips & Variations
No special items needed.