Ingredients: |
Ingredients: 8 tbsp. (1 stick) cold, unsalted butter, cut into small pieces
3 1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cream of tarter
1/2 tsp. salt
1 1/2 cups sour cream or buttermilk
1 egg, beaten, or milk for brushing scones
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Directions: |
Directions:Preheat oven to 450º. Line 2 baking sheets with parchment
paper. Sift flour, baking soda, cream of tartar, and salt into a
large bowl. Add butter, using fingertips to combine until
mixture takes on texture of fine meal. Add sour cream and
stir until mixture is just moist and dough begins to stick
together. Gather dough into a ball and knead until fully
integrated.
Place dough on floured work surface and roll with a floured
rolling pin to 3/4-inch thick. Dip a 2-inch cuter into flour and
cut out scones as close to one another as possible. Place on
prepared baking sheets, with space in between; let stand 10
minutes. Brush tops with egg, and bake until golden brown,
10-12 minutes. Remove to wire rack to cool. Serve with
butter, clotted cream, fruit preserves, or jam. Makes about 1
1/2 dozen.
Variations:
Cheddar-thyme scones: After combining butter and dry
ingredients, stir 1 1/2 cups grated Cheddar cheese and 1
tbsp. chopped fresh thyme into flour mixture before adding
sour cream. Sprinkle tops of scones with an additional 1/2
cup grated Cheddar cheese before baking.
Raisin scones: add 1/4 cup sugar to dry ingredients. After
combining butter and flour mixture, stir in 1 cup raisins.
Dried cherry scones: add 1/4 cup sugar to dry ingredients.
After combining butter and flour mixture, stir in 1 cup dried
cherries and 1 tsp. almond extract. |
This recipe for The Harlem Tea Room's Scones is from