Sour Cream Scones

Randy Mayor
Whole wheat flour adds nutty flavor to a basic scone recipe. Split one in half, and fill with your choice of curd.

Yield:

1 dozen (serving size: 1 scone)

Recipe from

Nutritional Information

Calories 175
Caloriesfromfat 25 %
Fat 4.8 g
Satfat 2.9 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 3.6 g
Carbohydrate 30.2 g
Fiber 1.4 g
Cholesterol 14 mg
Iron 1.3 mg
Sodium 219 mg
Calcium 81 mg

Ingredients

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2/3 cup whole wheat flour (about 3 ounces)
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat sour cream
3 tablespoons butter, melted and cooled
1 large egg white
1/3 cup dried currants or raisins
Cooking spray
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preparation

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

Combine sour cream, butter, and egg white in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

Note:

Elizabeth Taliaferro,

March 2006