Description
A simple scone recipe using sour cream or creme fraiche.
Ingredients
Scale
- 2 cups (240g) all purpose flour
- 1/4 cup (50g) light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons (71g) cold unsalted butter, chopped into 1/4-inch pieces
- 2/3 cup (160mL) sour cream or creme fraiche
- 1 teaspoon vanilla extract
- 1/2 cup (85g) chopped dried apricots
- 1 egg, beaten (for glaze)
- Additional brown sugar for sprinkling
Instructions
- Preheat oven to 400°F.
- Mix dry ingredients.
- Add butter and rub it into the flour mixture (or use a pastry blender) until it resembles cornmeal. (Alternatively, pulse until desired consistency in a food processor).
- Stir sour cream and vanilla together, then quickly stir into the dry mixture to form a rough dough.
- Turn out onto lightly floured surface and sprinkle with chopped apricots. Knead dough just until apricots are incorporated.
- Flatten dough into 8-inch round and cut into 8 wedges.
- Transfer wedges to a parchment-lined baking sheet. Brush with egg. Sprinkle with brown sugar.
- Bake until golden, about 20 minutes. Serve warm or at room temperature.
Notes
To make dried apricots easier to chop, either chill them in the fridge first, or lightly oil your knife. Try to work butter into the flour as quickly as possible: keeping the dough cold is the key to light and flaky scones.
These scones are a good fallback because nearly all the ingredients can be kept in the pantry. You won’t be put in the slightly absurd situation of buying more food in order to use up food you already have, and you can substitute in other kinds of dried fruit or nuts to use what you already have.
- Prep Time: 10 mins
- Cook Time: 20 mins