Sour Cream Scones

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READY IN: 39mins
YIELD: 16 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees F.
  • In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together.
  • Add the cubed, cold 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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