Brunch Scones

1 cup sour cream (or substitute plain yogurt)
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar (+1/2 cup for sweeter scones)
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (or 1 pkg low fat cream cheese)
1 egg
1 cup fruit/nuts (optional)

• In a small bowl, blend the sour cream and baking soda, and set aside.

• Preheat oven to 350 degrees. Lightly grease a large baking sheet.

• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the egg into sour cream mixture and add into the flour mixture until just moistened. Halve the dough to make two varieties or for smaller scones. Mix in the fruit/nuts.

• Turn dough out onto a lightly floured surface, and knead briefly. Dough may seem dry, kneading will distribute moisture enough to hold dough together.

• Roll or pat dough into a 3/4 inch thick round. For sweet scones, brush with water before cutting. Dip cut wedges in sugar. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. If frozen, increase time 2-3 minutes.

Some yummy combinations:  Craisin & Almond, Cheddar & Bacon, Chocolate Chip with Glaze.


Basic Glaze for sweet scones
2 Tbs softened butter
2 tsp vanilla
1 Tbs milk
1 cup powdered sugar

Mix butter, vanilla, and milk. Add ½ cup powdered sugar and blend together. Add remaining powdered sugar and blend till smooth.