Sour Cream Scones

sour cream scones

Light and fluffy, these buttery scones are wonderful on a weekend morning.

Recipe makes 8 large scones

2 ½ cups all-purpose flour
¼ teaspoon salt
½ cup sugar
1 TBS baking powder

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Sour Cream Tips and Tricks

We get lots of emails asking us all kinds of questions about sour cream. Here are a few tips and tricks that we’ve compiled over the years.

1. Here is something that hopefully goes without saying: sour cream should always be refrigerated. Just like any other dairy product.

2. Some liquid separation may occur after opening the container and is normal. Simply stir it back in, or pour it out – this is completely up to you and will not affect the product’s quality or taste.

3. Unfortunately, you can’t freeze sour cream – it separates when thawed.

4. Sour cream is a wonderful thickener and can add creaminess to many sauces. Just remember that in order to avoid curdling, sour cream should be at room temperature, and sauce should be cooled slightly, prior to adding the sour cream.

5. Sour cream tastes best when very fresh, and when free of additives, thickeners and preservatives.

6. Sour cream is a baker’s friend! Add 1 cup of Lilly Sour Cream to your cake batter and you’ll get an amazingly moist and fluffy cake. Sour cream can replace yogurt, and part of the milk, in most recipes, and the result will be richer and creamier.

7. Sour cream is also a cook’s best friend! Add a dollop of sour cream to, well, almost anything for extra creaminess – including risotto, guacamole, scrambled eggs… the options are limitless!

8. Original sour cream contains 5-6 grams of fat per serving. Some commercial brands also add thickeners such as gelatin, flavors and salt, so if you want a pure product, choose Lilly!

9. If you would like to enjoy the flavor and texture of sour cream but are watching your fat intake, light sour cream (2-3 grams fat) and fat free sour cream (no fat) are both excellent options.

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Pastrami Breakfast Burrito from Sam the Cooking Guy

Here is another great recipe that Sam the cooking guy created for Lilly Sour Cream.

Its one of his favorites and as Sam states, “This is almost a near perfect breakfast”.

1 teaspoon oil
1/2 cup yellow onion, diced
2 handfuls frozen French fries, cooked according to package directions and crispy
About 1/2 pound deli pastrami, rough chopped
4 burrito sized tortillas or wraps
6 eggs
1/3 cup any kind of cheese, shredded
1/4 cup Lilly sour cream
Hot sauce
Kosher salt and freshly ground black pepper to taste

1. Heat oil in nonstick pan and add onions, cook until softened
2. Add pastrami and cook until everything is well mixed and heated through
3. Beat eggs (with salt and pepper to taste) and add to pan mixture, stir well to combine
4. While all this cooks, heat the tortillas
5. Take a tortilla and spread it with about 1 tablespoon of the sour cream and add some filling
6. Sprinkle with cheese, add fries to each, a few dashes of the hot sauce and roll up burrito style
7. Eat, of course!

Makes 4

Also try using Lilly Light or Lilly Fat Free sour cream as an all natural, lower calorie and fat alternative without sacrificing flavor!

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Sour Cream Waffles

sour cream waffles

Makes 8 waffles

2 cups all-purpose flour
2 TBS sugar
1 TBS baking powder
1 teaspoon baking soda
Pinch salt
2 eggs

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Sour Cream Mashed Potatoes

mashed potatoes

Makes 6 servings

2 pounds (about 4 medium) russet potatoes, peeled and quartered
6 tablespoons unsalted butter, melted
1/2 cup reduced-fat milk, warmed 30 seconds in microwave
1/2 cup Light Lilly Sour Cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

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