Scones, at least for me, were always a vehicle for butter and sticky, fruity jam! And not all scones are the same, either.

As a young girl at a Scottish boarding school, scones became my most coveted tea time treat. They were not at all like the light, flaky, little bundles of deliciousness served today. They were more of a dense, dry biscuit... and a vehicle to eat butter and jam!

I like these Sour Cream Scones because they are very basic, yet so light and yummy... and a great vehicle for butter and jam. Some things never change!

Sour Cream Scones
2 cups  flour
3 TBS sugar
2 TBS baking powder
1 tsp baking soda
1/2 teaspoon salt
5 TBS butter, cubed
1 cup sour cream
1 egg yolk
1/2 cup heavy cream
1/4 cup sanding sugar

Preheat oven to 400 degrees F.

In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.





Turn the 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 sanding sugar. 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.

OR

Ignore the last instructions and eat warm!



Slather with butter, jam or lemon curd. Delicious!





Lots of finger licking and lip smaking enhances the flavor!



I am participating in PINK SATURDAY  with Beverly at How Sweet The Sound. If you love all things pink, this is the place to be!

 
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