:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/lWplgL4Vn0-Rrg3sDyGa/793db4130e3cd4aca2fd0d45b421bb.png "Perfect Simple Classic Cream Scones")
Perfect Simple Classic Cream Scones
These cream scones are light, tender, and simple to make. They're perfect for afternoon tea, brunch, or breakfast. Serve with a dollop of clotted cream and jam of your choice for an extra indulgence.
Ingredients
- 2 cups all-purpose flour
- 0.3 Cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 tbls unsalted butter, frozen
- 1⁄2 Cup sour cream
- 1 large Egg
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Directions
Heat the oven to 400 degrees F. In a medium-sized bowl, mix flour, sugar, baking powder, baking soda, and salt.
Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
In a small bowl, whisk the sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
Place on a lightly floured surface and pat into a 7 inch disk about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
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TammersPerfect Simple Classic Cream Scones
These cream scones are light, tender, and simple to make. They're perfect for afternoon tea, brunch, or breakfast. Serve with a dollop of clotted cream and jam of your choice for an extra indulgence.
Heat the oven to 400 degrees F. In a medium-sized bowl, mix flour, sugar, baking powder, baking soda, and salt.
Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
In a small bowl, whisk the sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
Place on a lightly floured surface and pat into a 7 inch disk about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
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