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)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. 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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