It’s National Bundt Cake day, but I realized it too late and made scones. These are supposed to taste like Great Harvest scones, but I’ve never had a scone from Great Harvest so I can’t really attest to that.
I changed the recipe a bit by adding vanilla and increasing 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.
Update: I made these again and cut them into triangles. They tend to spread a bit, so I recommend making them as circles. I also recommend using a food processor rather than trying to make this dough by hand. Also, as good as these are, I think the Sour Cream Chocolate Chip Scones are a little better.
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 egg
- 3/4 teaspoon vanilla OR 2 tablespoons lemon zest
- 4 cups (500 grams) all-purpose flour (stir and fluff or weigh before measuring)
- 1 cup (200 grams) 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 or use only cream
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together the sour cream, baking soda, egg and vanilla.
- In a 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-ins). If dough is too moist, add more flour. If it is too dry, add a little milk or cream.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into two 6 inch (approximately) rounds. Cut each into 6 wedges (8 wedges for smaller scones), and place them 2 inches apart on the prepared baking sheet. Brush with topping.
- Alternatively, pat dough into an inch thick slab and cut out 2 1/2 (or whatever size you want) rounds.
- Bake 18 minutes in the preheated oven, until golden brown and cooked through.
- Let the scones cool for at least 10 minutes before serving.