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.
INGREDIENTS | YIELDS 6–8 SCONES
- 1 egg
- ⅓ cup sour cream
- 1 tablespoon honey
- 1½ cups cake flour
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup (1 stick) unsalted butter, diced and well chilled
- ½ 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″ thick. Cut the disk into 6–8 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.