Cream Scones with Strawberry Jam
Posted on 13 November 2008 by joy
Warm scones are one of life’s simple pleasures. Don’t fight me on this. Sometimes you want nothing more than a simple scone, sweet strawberry jam and a warm cup of tea.
This might just be your answer to the perfect weekend.
Sour Cream Scones
a la Paula Dean
2 cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons chilled butter, cut into cubes
1 cup sour cream
1 egg yolk
1/2 cup heavy cream
1/4 cup sugar in the raw
Preheat oven to 400 degrees F.
In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.
Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down into a 3/4 inch thick square shape. With a large knife cut the dough square into 4 smaller, equal squares. Then cut each smaller square diagonally, with an X, making 4 smaller triangles. I made 9 larger square scones.
Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.
Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely.
