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
6 tablespoons cold unsalted butter, cut into small cubes
1 cup Light Lilly Sour Cream
1 large egg
1 TBS pure vanilla extract
Topping: 1 TBS milk, 1 TBS sugar mixed with 1/8 tsp. cinnamon

1. Preheat oven to 400 degrees F.
2. In a food processor, pulse flour, salt, sugar, baking powder and baking soda together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream, egg and vanilla until just combined.
3. Turn dough out onto a lightly floured surface and knead (adding flour if dough is very sticky) until it forms a ball. Gently pat the dough down onto the bottom of an 8-inch cake pan, then invert back onto the floured surface. With a large knife cut into 8 triangles.
4. Transfer the triangles onto a baking sheet lined with parchment paper. Brush with milk and sprinkle with cinnamon sugar. Bake about 17 minutes, until golden.
5. Remove from oven. Cool 5 minutes in the pan and then transfer to a wire rack to finish cooling.

Nutrition per scone
Calories 301.3
Total Fat 10.9 g
Saturated Fat 6.6 g
Cholesterol 51.4 mg
Sodium 436.2 mg
Potassium 56.3 mg
Total Carbohydrate 44.0 g
Dietary Fiber 1.1 g
Sugars 13.8 g
Protein 5.9 g

One Response to Sour Cream Scones

  1. Light says:

    Great, but… The topping is a secret… ;-)

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