My Scones

By jargrr

Ingredients

• MIX INS:
• 2 1/4cups flour
• 1 /3cup sugar
• 1 teaspoon baking powder
• 1 /4teaspoon baking soda
• 1 /2teaspoon salt
• 8 tablespoon unsalted butter, frozen
• 1 /2cup sour cream
• 1 large egg
• 1 /4cup cream
• 1 /4cup pecans, chopped
• 1 /4cup white chocolate chips
• 1 /4cup blueberry crasins
• VARIATIONS:
• Crasins
• Chocolate chips
• Cinnamon chips

Details

Adapted from keyingredient.com

Preparation

Step 1

Directions

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)