Light and fluffy, these Sour Cream Scones are just the thing for those warmer weather intimate brunches. Brew some coffee and tea; company’s coming!
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. Sometimes, I’m in the mood to create something with a million ingredients and hours of prep and cooking time.
But, 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 you happen to be craving at that moment.
After all, it’s always been about you!
As you can see from the pictures, I’ve tried a few different flavour combinations to suit my personal tastes. And that’s a really great thing about this Sour Cream Scone recipe. You can adapt it almost any which way! I’ve made three different versions for this particular post just to show you the versatility of this recipe.
The add-in option can be anything. For the purpose of the photographs, I have made three batches. There’s a batch of blueberry scones, and then there’s those lovely glazed lemon poppy seed scones, and lastly, for those that crave a sweeter scone, I’ve prepared classic chocolate chip.
What else can I add?
I’ve tried just about anything in scones. I tried them with coconut, strawberries, orange and cranberry, and even toffee bits! But, here’s a word of warning. When adding that last flavour ingredient to make these scones your own, limit yourself to half a cup of add-ins.
Also, if you are adding anything with liquid, you will end up changing the density of the dough, which will change the end result.
If you look closely, you will see that the lemon poppy seed scone is not has thick or puffy as the other scones. There is one very good reason for that. I added two teaspoons of lemon juice to the first half of the recipe. Just that little amount of liquid changed the ability for the scone to rise like the others during the baking process.
If you plan to add any liquids, such as the lemon juice, or if you opt to use any extracts, such as vanilla, coffee, or almond extract, stick to only two teaspoons per batch.
Add the liquid to the recipe with the sour cream, egg white, and butter. All of the wet ingredients should be mixed together before you add the flour.
It’s also worth mentioning that while sometimes I form the dough into a disc shape and then slice it into eight wedges, this time I opted for a scoop approach. A large ice-cream or cookie scoop works very well. I have this set here and I used the largest scoop.
Fresh isn’t always better! Sorry.
Fresh fruit does not and will 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.
But with so many other add-in options available, you won’t need to use your fresh berries or fruit. Save those for your salads or to top your yogurt with. For these scones, rifle through your pantry and find the ingredients you don’t normally use. And, if all else fails, keep them plain! They’re delicious with my Easy Homemade Jam!
Personally, I think life with a freshly baked scone and a cup of tea cannot possibly get any better! When the weather gets a little warmer, there’s nothing more satisfying and relaxing than a scone smeared with butter. I take the scone outside and sit on our balcony.
On Saturday mornings, you find me doing this sometime before 8am. I’m always up and out of bed by 6am, even on the weekends, and I love to have that moment of time to myself.
I have a very rigid routine on Saturday and Sunday mornings. The first thing I do is to brew a hot cup of coffee. I check my blog stats, follow through on my blog commitments in terms of sharing or scheduling posts.
When that’s done, I get myself a scone, brew a second cup of coffee, and sit outside on our fourth floor balcony. It’s perfect – just high enough to be away from the street, but close enough so that I can watch the world go about its business.
I do my best thinking during that time. We live on a busy street, so the hustle and bustle of the traffic, the transit, and people from all walks of life are not yet filling my ears with noise.
I finish my scone (sometimes two!) and take in the quiet while I finish my coffee. On occasion, I’ll bring out my notebook and jot down recipe ideas or make a list of things I need to do over the weekend.
Before I know it, John.e and McKenna are awake and going about their business. I quietly long for Sunday morning when I get to do it all over again, but right now, I have to push everyone to get ready and get us out the door. The Saturday farmers’ market waits for no one!
Sour Cream Scones
- 1 large egg
- 3 tablespoons butter, softened
- 2/3 cup sour cream, 5%
- 2 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup dried berries or fruit, optional
- 4 teaspoons course white sugar, optional
- 1 tablespoon water
- Preheat oven to 400 degrees. Line a baking sheet with a silicone baking sheet or parchment paper.
- In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon. Set aside.
- Separate the egg yolk from the white. Save the yolk for the last step before baking.
- In another bowl, whisk together the egg white, melted butter, and sour cream. (If you are adding an extract – vanilla or anything else, add it now, but no more than 2 teaspoons)
- Once mixed, add the dry ingredients, and your add-in, to the wet ingredients and stir until most of the ingredients have come together. DO NOT over mix the dough. Mix just until the flour is incorporated.
- Using a large ice-cream scoop, scoop the dough out onto the baking sheet. I used a half cup scoop size.
- Add one tablespoon of water to the egg yolk and whisk to combine. Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture. Sprinkle over about a half teaspoon of course sugar, if using.
- Bake for 15 minutes. Remove from oven and immediately remove from baking sheet and transfer to a wire cooling rack. Serve warm or at room temperature.