Ingredients
- MIX INS:
- 2 1/4 2 1/4
- cups flour
- 1/3 1/3
- cup sugar
- 1 1
- teaspoon baking powder
- 1/4 1/4
- teaspoon baking soda
- 1/2 1/2
- teaspoon salt
- 8 8
- tablespoon unsalted butter, frozen
- 1/2 1/2
- cup sour cream
- 1 1
- large egg
- 1/4 1/4
- cup cream
- 1/4 1/4
- cup pecans, chopped
- 1/4 1/4
- cup white chocolate chips
- 1/4 1/4
- cup blueberry crasins
Preparation
Step 1
Preheat oven to 400°F.
Line baking sheet with parchment paper.
In medium bowl, mix flour, sugar, baking powder, baking soda and salt.
Use a large hole grater and grate butter into the flour mixture.
Use hands to work the butter into the mixture until it resembles coarse meal.
Add Mix Ins.
In a small bowl, whisk sour cream, egg and cream (or coffee is using the variation).
Stir sour cream into flour mixture until the dough comes together. It will be sticky.
Place on lightly floured board and press into an 8 inch circle about 3/4 inch thick. (using floured hands works well). Or press into a rectangle. Cut the circle into 8 wedges or rectangle into 10 squares (or 20 small triangles) - depends how big you want the scones.
Place on baking sheet about 1 inch apart.
Bake 15 to 22 minutes (shorter for smaller scones, longer for larger) Until golden brown.
Cool on a wire rack.
Glaze, if using one. Let glaze set for about an hour.
Variation:
Add 1/2 cup strong coffee instead of the cream.
Plus 1 cup mini- semi-sweet chocolate chips instead of the Mix Ins.
Then made a glaze out of 1/4 cup strong coffee, 1 1/2 cups confectioners' sugar and 2 oz unsweetened chocolate, melted.
OR - use milk chocolate for both (my preference)
by Taboola
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