Lately, I have been on a scone kick; well, actually more of an over-baking, packing-on-the-pounds, extreme self-indulgence, full on love affair! I love to cook and bake, and sometimes, even though I’m in the mood to create something with a million ingredients and hours of prep and cooking time, there’s nothing more satisfying than a recipe that has very few ingredients and takes very little time. Another bonus with these scones is that you can add any flavour your taste buds so happen to be craving at that moment.
As you can see from the pictures, I’ve tried so many different combinations and even some very simple additives to suit my tastes.
The add-in option can be anything. I’ve tried dried blueberries, dried strawberries, any dried fruit will do. I’ve tried lemon and poppy seeds, orange and cranberry, and even chocolate chips and Skor toffee bits!
WARNING: Fresh fruit does not work in this recipe. Since the dough is dense and heavy, mixing the fruit through completely destroys the integrity of the fruit. Trust me, your strawberries will be pulp, and your blueberries will look like they’ve seen better days. Stick to the dried fruit or currants only.
Life with a freshly baked scone and a cup of tea cannot possibly get any better! Enjoy!
- 1 large egg white
- 3 tablespoons of melted and cooled butter
- ⅔ cup reduced fat sour cream
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup of your favourite add-in (optional)
- Preheat your oven to 400 degrees.
- In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon.
- In another bowl, whisk together the egg white, melted butter, and sour cream.
- Once mixed, add the dry ingredients to the wet and stir until most of the ingredients have come together.
- Add your optional ingredients and with a floured hand, knead the dough lightly and no more than 10 kneads - you do not want to toughen the dough and overwork the gluten in the flour.
- Form into a ball and turn out onto a greased baking sheet.
- Press dough into an 10-11 inch round.
- With a large knife, cut round into 8 wedges.
- Gently separate the wedges on the baking sheet and bake at 400 degrees for 15 minutes.