Any time of day, Scones
I’m not sure you can improve on this simple pastry. Delicious in the morning or afternoon with some tea. I always keep a stick of butter in my freezer so that I can make a batch of these scones. It’s important to grate the butter to get the fluffy layers within the scone, so don’t get too lazy and miss that part!
Tips:
Add any fruit, nuts or chocolate chips to the dough before baking.
Form the scones and place on a baking sheet with a few inches between each scone. Place the entire sheet in the freezer. Once frozen you can place in a freezer-safe baggie and take out the scones as you need them throughout the month.
Don’t be discouraged as you form the dough. It seems like a mistake, but will come together.
Scones
Makes 8
PREP 15 minutes
COOK 15 minutes
INGREDIENTS
2 cups all-purpose flour
8 tablespoons of unsalted butter, frozen
⅓ cup granulated sugar
½ cup dried fruit or chocolate chips (if using)
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon Kosher salt
½ cup sour cream
1 large egg
Sanding sugar, optional
INSTRUCTIONS
Preheat oven to 400 degrees
In a medium bowl, mix flour, ⅓ c sugar, baking powder, baking soda and salt.
Grate butter into flour mixture using the large holes of a box grater. Use your fingers to work in the dough. Add fruit if desired.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
Place dough on Silpat or parchment lined baking sheet. Pat into a 7-8” circle, ¾ ” thick. Sprinkle the tops with sanding sugar.
Cut dough into 8 triangles with a chef knife or bench scraper. Slightly separate the scones, gently and bake for 15-17 minutes or until golden brown on the bottom and top. Cool for 5 minutes and enjoy.