To start off our Saturday Scones... here is my basic recipe and the one that I will be changing slightly for all the other variations. This is really delicious as it is and if you like plain scones- this is an awesome recipe!
One of our friends built me a window seat- for scones. They are just that good.
Directions: (Pictures below)
The easiest way to do this is in a food processor*.
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.
*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender
or a Hand Mixer
to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.
**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.
The easiest way to do this is in a food processor*.
Put dry ingredients in food processor, whir slightly to mix. Cut butter into chunks and put in the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.
*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender
or a Hand Mixer to mix until crumbly.Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.
**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.
7 comments:
Yum yum yum!
Looks delicious!
You won't believe that I have the Pioneer Woman cookbook open to scones right now in my kitchen! I was planning on making them today, but I ran out of time.
Yours look beautiful & yummy!
~Kim
Okay, I always thought scones had to be loaded with cream. I might have to make these - I love scones!!
I'm sure Starbucks will be sad, tho, when I no longer need them for my fix!
You won't be disappointed Cheryl!
My friend is the manager of the Starbucks here and says she likes these plain ones better than theirs. :-)
so i notice that u always use this same base recipe for ALL your scones. its basically the exact same as my base scone recipe except yours has an egg. anytime I've tried mine with the egg, it comes out crumbly(ish) and when i don't use the egg my scones turn out perfect. have u ever tried your recipe w/out the egg?? maybe climate/location make a difference.
I've never tried it w/o the egg- perhaps it is climate/location. Eggs typically bind ingredients together, so that's odd. Glad you have a good scone recipe that works though!
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