I found a new blog and fell in love it's called stonegable. Unfortunately, Yvonne has moved on to other callings. Her blog is beautiful, and it shows. The photos, the layout, the recipes. The blog is still available to look at and get ideas, and recipes. Yvonne will not be adding to the blog. Go take a look and I think you will agree with me.
Today's Sour Cream Scones come from Yvonne at Stone Gable. Little scottish quick bread, usually in triangle shapes not as sweet as muffins but served warm with butter and jelly. So, if any are leftover then get out the cast iron skillet and butter a scone and let it toast. Serve warm with jelly! Yummy Life doesn't get much better than that. This is also posted on Paula
2 cups all-purpose flour
3 TBSP sugar
2 TBSP baking powder
1 tsp baking soda
1/2 tsp salt
5 TBSP of butter, cubed
1 cup sour cream
1 egg yolk
Heavy cream for brushing top of scones
Preheat oven to 400 degrees.
Prepare a baking sheet with parchment paper.
In your food processor, pulse flour, sugar, baking powder, baking soda and salt together. Add the cubed butter and pulse until a coarse meal forms. Pulse in the sour cream and the egg yolk until combined.
Lightly dust your bread board with flour. Turn the sticky dough out onto the board, knead this dough until it comes together and forms a ball. Gently pat this dough into a square shape about 7 1/2 inch square and 3/4 inch high. Using a sharp long knife cut this into 4 equal pieces. Then cut each smaller square diagonally, with a X, making 4 smaller triangles. Total of 16 triangles.
Move the 16 triangles onto the parchment paper and brush with the heavy cream and sprinkle with sugar. Bake at 400 degrees for about 12-14 minutes. Watch closely and bake only till the scones are light brown on the bottom.
Remove from oven allow to cool then remove to a cooling rack.