This recipe has been in the works for quite awhile. I’m finally happy with it, so I’m ready to share. I’ve found these to be a hit at parties, especially since they’re not “too” sweet, but still satisfy your sweet cravings. I’ve also found them to be a hit for Nathan’s late night coding parties. …and of course, nobody at breakfast this morning complained.
Photo by Nathan Clendenin
Ingredients:
- 2 cups flour
- 1 Tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 Tablespoons butter, cut into 1 cm cubes
- 1 cup sour cream
- 1 egg, beaten
Procedures:
Preheat oven to 425. Mix dry ingredients. Cut in butter. Slowly fold in sour cream. The dough might seem a bit dry, but keep working it. Kneed on counter. I like to mold into a circle about an inch thick, then I cut into wedges. I’ve also used an ice cream scooper to make little round scones. Brush with the egg, then bake for 10-12 minutes, until golden brown.