It’s National Bundt Cake day, but I realized it too late and made scones.
These are supposed to be similar to the scones from Great Harvest, but I wouldn’t know because I’ve never tried any Great Harvest scones. They’re good, though — as far as sweet scones go.
I changed the recipe a bit by adding vanilla and upping the heat to 400 degrees. The original recipe said to bake the scones at 350 degrees, but I think scones have a better crust when baked at slightly higher temperatures. If you don’t need quite so many scones, you can halve this recipe and use 2 tablespoons of lightly beaten egg, which is what I did. I also cut mine into circles rather than baking them as triangles. The topping is a mixture of cinnamon and sugar, but that is completely optional….as are the chocolate chips.
1 cup sour cream
1 teaspoon baking soda
3/4 teaspoon vanilla
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
8 ounces of cold unsalted butter, cut into chunks
1 cup chocolate chips (or dried cranberries, or frozen blueberries, etc.)
Topping: 1 part Egg yolk mixed with 1 part milk or cream
Preheat oven to 400 degrees F.
In a large mixing bowl, blend the sour cream and baking soda. Stir in the vanilla and egg; set aside.
In a second large bowl or food processor, mix or pulse the flour, sugar, baking powder, cream of tartar, and salt. Cut or process in the butter until mixture is coarse. Dump the flour mixture into the bowl with the sour cream/egg mixture and stir until moist. Stir in the chocolate chips (or other add-in)
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Brush with topping.
Bake 15-18 minutes in the preheated oven, until golden brown on the bottom.