Double Chocolate Sour Cream Scones Recipes

DOUBLE CHOCOLATE-CHERRY SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips.
• Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix.
• Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet.
• Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

DOUBLE CHOCOLATE SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• In a large bowl, combine the flours, sugar, baking soda, baking powder and cocoa. Mix well.
• Cut in the cold butter pieces with a pastry blender or two knifes until the butter is in tiny chunks the size of pennies.
• In another bowl beat egg lightly with a fork, add sour cream and mix well. Add wet mixture to middle of dry mixture.
• Add chocolate chips and mix until flour mix is just moistened and forms a ball. You may need to add 1-2 Tbsp milk if dough is too dry.
• Knead a few times and turn dough ball out onto prepared pan.
• Press into a flat circle that is 2" thick.
• With a sharp knife, cut in four "pie" sections, then cut each section in half again.
• Bake in 400F oven for 15 minutes. Cool on pan.

SOUR CREAM APRICOT SCONES

Steps:

• Preheat oven to 400°.
• Mix first 5 ingredients in a large bowl. Add the butter; rub with fingers until mix resembles coarse meal.
• Make well in center; add sour cream and vanilla to the well.
• With a fork, stir sour cream mix into dry until dough forms.
• Turn out onto lightly floured surface; sprinkle the apricots over.
• Knead dough until apricots are incorporated; flatten dough into 8-inch round and then cut into 8 wedges.
• Transfer to baking sheet. Brush with the egg and sprinkle with a bit of brown sugar.
• Bake until golden, about 20 minutes.

SOUR CREAM SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together.
• Add the cubed, cold butter until a coarse meal forms.
• Pulse in the sour cream and egg yolk until just combined.
• Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball.
• Gently pat the dough down into a 3/4 inch thick square shape.
• With a large knife cut the dough square into 4 smaller, equal squares.
• Then cut each smaller square diagonally, with an X, making 4 smaller triangles.
• Transfer the 16 triangles onto a parchment paper lined baking sheet.
• Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw.
• This will create a shiny and crunchy top for the scones.
• Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
• Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.

RICH SOUR CREAM SCONES, FROM 1928

Steps:

• Sift dry ingredients together in a bowl.
• Cut in the butter.
• Stir in the currents.
• Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
• Turn onto a lightly floured board and knead lightly for 10 seconds.
• Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
• Score each round into quarters but do not cut through.
• Bake in hot oven (425 degrees) for 15 to 18 minutes.