Wednesday, March 2, 2011
Stone Gable Scones~
Sooo Good..and guess what? After all the ones I have made.. Jacques likes these moist:) That's right ..he loves a moister scone..I've always made butterier..drier..lemony ones..
Who'd a thought? He ♥ these..Keeper recipe..
I made them the night before..put them in our frigid cold room on their baking sheet and baked in the am..No fuss no muss.. like a treat someone else made for us..
We had Cassis Jam..Honey.. Quince Jam..
They are delicious Yvonne!
It makes 16..just the right size scones for us..(I sound like Goldilocks..)we had 2 each..
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.
They are so good..Have I said that? I made them again today..Tuesday.. w/ tea ..hot chocolate..coffee..warm..the perfect treat.
Thank you Yvonne~