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Ingredients
- For Scones:
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 eggs
- 4 teaspoons cinnamon
- ........................................
- For Dusting:
- Sugar
- Cinnamon
Details
Preparation
Step 1
Preheat oven to 350 F degrees. Spray two baking sheets with non-stick cooking spray.
Combine sour cream and baking soda in a small bowl. Combine flour, sugar, baking powder, cream of tartar and salt in another bowl. Cut in butter until mixture resembles fine breadcrumbs.
Combine egg with sour cream mixture, add cinnamon. Gently stir into flour mixture until moistened.
IMPORTANT: knead dough briefly, no more than 10 times. Divide dough into two, place on baking sheet and pat into 3/4 inch thickness. Cut each round into 6 wedge-shaped pieces.
Move scones so they are not touching (at least 3 inches), dust with sugar and cinnamon. Bake 15-20 minutes or until golden brown.
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REVIEWS:
Mmmmm...These were great! The only change I made is in stead of a cup of butter, I cut in 1/2 cup butter and added 1/2 cup apple sauce with the wet ingredients.
This is my favorite scone recipe of all time!
A few suggestions:
- If you use parchment paper under them, they will turn a nice, even, light brown
- Mix the butter into the flour mixture with your fingers. It takes a little longer, but it's worth it. I've tried using a pastry blender and a cuisinart, but neither method worked as well.
- You can get terrific mini cinnamon chips year round at www.preparedpantry.com. I got good results by mixing them into the flour/butter mixture before adding the sour cream.
- I divided one batch into four 5" circles and cut them into 6 wedges each. They took about 18-19 min.
- I like to brush scones with cream or milk, and then sprinkle them with turbinado sugar before baking. On a whim I tried brushing them with coconut milk the last time, and it worked pretty well.
- Don't overcook them. They come out of the oven very soft, but they will firm up after they cool.
These scones were awesome! I used all 4 teaspoons of cinnamon ~ we are real cinnamon lovers. They were perfect! I made 16 scones right before bed and the next time I looked the kids had polished off 6 of them. The rest were gone at breakfast. We will definately be making these often. Thanks so much for sharing.
Indeed a wonderful recipe. They are great -- just a few secs in the microwave & with the leftover scones we had a great breakfast for days. It makes alot -- even cutting each wedge in half (how I usually ate it after baking) was still a nice serving.
Indeed a wonderful recipe. They are great -- just a few secs in the microwave & with the leftover scones we had a great breakfast for days. It makes alot -- even cutting each wedge in half (how I usually ate it after baking) was still a nice serving.
These are incredible!!! I rolled them out and used a biscut cutter and got about 45 out of the recipe. They tasted so good and reminded me of an open air craft show that I go to every year. Great comfort food.
I add a little vanilla and mini chips and it has been a hit for my Mother's Day brunch :)
I prefer sweeter scones, and with the cinnamon/sugar I was expecting this to be sweeter, but as is it tasted pretty bland. I added homemade clotted cream and fresh strawberries and it tasted like strawberry shortcake, so that was very good. This tastes like a cinnamon flavored shortcake (the best I can describe), but definitely needs to be paired with something to be good!
Our family's favorite scone of all time! I love that they are made with sour cream as we don't always have milk on hand, but we do keep cultured dairy such as sour cream and yogurt on hand for baking. GREAT recipe!!
These are delicous...kind of like a sweet cinnamon biscuit. Mine had to bake for 30 minutes though. And it seems like a lot of work for a cinnamon biscuit. My 4 young kids liked it for their afternoon treat.
One word. ADDICTING! or.. maybe.. "EVIL!" Very good. Yum.
Love this recipe. I make it several times a week. These scones make a nice breakfast or after dinner dessert. Delicious with a good cup of strong black coffee. I don't cut them in triangles, I just use a big scoop and drop them on the cookie sheets. They maintain their form and bake beautifully. This is a winner. Thank you!
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