These were very good. I upped the raisins to half a cup, because I like raisins. I also had to cook them almost a half hour at 400 here in MN? They were still a little most, but very delicious!
Sour Cream Scones
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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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