KITTENCAL'S JUMBO BAKERY SHOP BLUEBERRY SOUR CREAM SCONES
This is like the scones that are sold at a bakery mabey even better! --- chocolate chips, raisins or dried fruit may be used in place of the fresh blueberries. If desired drizzle the top of each warm scone with recipe#120835 ---- this recipe was tested and developed using full-fat sour cream and butter, I cannot promise the same results using low-fat or no-fat sour cream or using shortening in place of butter
Provided by Kittencalrecipezazz
Categories Scones
Time 27m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees F.
- Line a baking sheet with parchment paper or lightly grease.
- In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
- In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using).
- Using a pastry blender cut in cold butter cubes.
- Add in the sour cream mixture; mix JUST until moistened.
- Gently mix in the fresh blueberries.
- Roll or pat the dough into about a 1 to 1-1/2-inch thick round.
- Cut dough into 12 even wedges.
- Place the wedges onto the prepeared baking sheet about 2-inches apart.
- Bake for about 12-15 minutes or until the the bottoms are browned.
- Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.
Nutrition Facts : Calories 403.4, Fat 20, SaturatedFat 12.1, Cholesterol 66.1, Sodium 531.8, Carbohydrate 51.1, Fiber 1.4, Sugar 18.7, Protein 5.5
GRAND CENTRAL BAKERY SCONES
Make and share this Grand Central Bakery Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h35m
Yield 6 large scones
Number Of Ingredients 14
Steps:
- Preheat oven to 350°; line a baking sheet with parchment paper.
- Measure the flour, sugar, baking powder, salt, and cinnamon into a bowl with high sides or the bowl of a stand mixer; whisk to combine.
- Dice the butter into 1/2-inch cubes.
- Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds.
- Add the dried fruit and nuts.
- Whisk the eggs and buttermilk together, then add two-thirds of the mixture to the dry ingredients.
- Gently mix the dough just until it comes together, then add the remaining buttermilk mixture; the dough will look rough.
- Scrape the dough from the sides and bottom of the bowl and mix again to incorporate any floury scraps.
- The majority of the dough will have come together, on the paddle if using a stand mixer.
- Stop mixing while there are still visible chunks of butter and floury patches.
- The dough should come out of the bowl in one piece, leaving only some small scraps and flour on the sides.
- Turn the dough out onto a lightly floured surface.
- Gather it and pat it just a few times to get it to come together.
- The top won't be smooth, but the rough surface creates a crunch that is part of the scone's charm.
- Gently form dough into a 7-to 8-inch disk.
- Make egg wash-whisk all ingredients together; brush dough disk with egg wash, sprinkle with turbinado sugar.
- Cut the disk into 6 wedges, like a pie.
- Place the scones on the prepared pan; bake for 30-35 minutes, rotating the pan halfway through the baking time.
- The scones will be golden brown.
Nutrition Facts : Calories 557.5, Fat 24.5, SaturatedFat 11.5, Cholesterol 134.5, Sodium 712.1, Carbohydrate 75.7, Fiber 5.3, Sugar 10.1, Protein 12.2
STRAWBERRY SOUR CREAM SCONES
Soft, almost cake-like strawberry scones with a touch of lemon cream cheese frosting. My husband says these are the best scones he has ever eaten! I found a recipe online, but modified it to the ingedients I had on hand and thought might taste the best.
Provided by 1029111
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
- Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
- Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
- Knead slightly on work surface if needed.
- Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
- Place on prepared baking sheet.
- Bake 18-22 minutes until scones are brown and don't give too much when touched.
- Let cool on wire rack.
- While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
- Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
- Enjoy!
Nutrition Facts : Calories 357.2, Fat 17.2, SaturatedFat 10.5, Cholesterol 45, Sodium 523.2, Carbohydrate 47.7, Fiber 1.2, Sugar 22.8, Protein 4
CHEDDAR CHEESE SOUR CREAM SCONES
At breakfast, lunch or dinner, these light and flakey scones will be a hit at your table. You can even cut them in half and make little sandwiches with them as a snack or an appetizer.
Provided by Geema
Categories Scones
Time 30m
Yield 12 scones
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients and then fold in the shredded cheese.
- In a small bowl, combine the eggs, sour cream, oil and milk.
- Add the wet ingredients to the dry and stir just until moistened.
- On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
- Cut dough with a 3" round cutter, or simply cut into 3" squares.
- Bake in a preheated 400 degree oven for 15 minutes.
Nutrition Facts : Calories 384.4, Fat 21, SaturatedFat 7.7, Cholesterol 64.7, Sodium 764.9, Carbohydrate 38, Fiber 1.1, Sugar 4.5, Protein 10.9
BLUEBERRY ENGLISH SCONES
Quick and easy, these are still delicious. I love these warm from the oven with butter and lemon curd!
Provided by CaliforniaJan
Categories Scones
Time 22m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Grease a baking tray or line the baking tray with parchment paper.
- Mix the flour, sugar, baking powder, baking soda and salt together. Cut in the butter until the mixture resembles fine breadcrumbs. Stir in the blueberries.
- Add the milk and mix to make a smooth dough (you may not need all of the milk). Knead lightly for ten seconds on a lightly floured surface. Roll to about 3/4" thick and either cut into individual scones or cut into wedges.
- Bake for approximately 8-12 minutes.
Nutrition Facts : Calories 144.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 13, Sodium 262.7, Carbohydrate 22.6, Fiber 0.8, Sugar 5.1, Protein 2.9
SOUR CREAM APRICOT SCONES
Make and share this Sour Cream Apricot Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 11
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
Make and share this Sour Cream Scones recipe from Food.com.
Provided by Juenessa
Categories Scones
Time 39m
Yield 16 scones
Number Of Ingredients 10
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.
Nutrition Facts : Calories 170.3, Fat 9.8, SaturatedFat 6, Cholesterol 37.9, Sodium 324.3, Carbohydrate 18.7, Fiber 0.4, Sugar 5.6, Protein 2.4
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