These turned out well. I didn't exactly follow the recipe. I used a whole egg and really didn't knead the dough because it was too wet. But I have a friend who makes scones all the time and his are wet and they turn out so light and fluffy. Mine were almost as light and fluffy. Not at all dry. I like them this way. I also added cinnamon to the dry ingredients, but forgot to do the final step of sprinkling cinnamon and sugar on top before baking.
Sour Cream Scones
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)
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Amount per serving
- Calories: 175
- Calories from fat: 25%
- Fat: 4.8g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 3.6g
- Carbohydrate: 30.2g
- Fiber: 1.4g
- Cholesterol: 14mg
- Iron: 1.3mg
- Sodium: 219mg
- Calcium: 81mg
- 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
- 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.
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