sweet cream scones


Today I made scones. Tonight is the US premiere of Downton Abbey. Am I excited? Chyeah.


sweet cream scones
this recipe is taken from The Unofficial Downton Abbey Cookbook by Emily Ansara Baines

1 cup sour cream
1 tsp vanilla extract
1 tsp baking soda
4 cups unbleached, all-purpose flour
1 1/2 cups unrefined cane sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
heavy cream for brushing
more suar for sprinkling

Blend sour cream, vanilla extract, and baking soda together in a small bowl and set aside.
Preheat the oven to 350º. In a large bowl, blend together flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the sour cream mixture and egg until just barely moistened.
Turn the dough out onto a lightly floured surface and knead briefly. Pat the dough into a 3/4 inch square and cut into wedges. Place them 2-3 inches apart on a cookie sheet lined with parchment. Lightly brush with cream and sprinkle with sugar.
Bake for 15 minutes or until the bottoms are golden brown.


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