Sour Cream Scones

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.