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: When I first posted this I'd never tried a Great Harvest scone. Now we live pretty close to a Great Harvest and I can get their scones any time. In my opinion, these aren't exactly the same as the ones from Great Harvest. These are very good scones, and a lot of people like the recipe so I'm keeping it here, but the Great Harvest scones are a bit softer and don't have much of a crust. They seem to be dropped from a batter, whereas the scones below are cut and baked as round. So now that I have tried the actual Great Harvest scones, I'll post an update with a recipe that is closer. For now, these are really good moist scones.
Similar to Great Harvest Scones
- 1 cup sour cream
- 1 teaspoon baking soda
- 1 large egg
- ¾ teaspoon vanilla OR 2 tablespoons lemon zest
- 4 cups all-purpose flour, plus extra for mat 500 grams
- 1 cup sugar (scant cup) 190 grams
- 2 teaspoons baking powder
- ¼ teaspoon cream of tartar
- 1 teaspoon salt
- 8 ounces butter cut into chunks, salted
- 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 ½ inch (or whatever size you want) rounds.
- Bake 18 minutes in the preheated oven, until golden brown and cooked through. Check at 18 minutes, but it may take longer.
- Let the scones cool for at least 10 minutes before serving. This is important. They taste much better after they've cooled and set a bit -- less doughy.