Choose the base recipe for Sour Cream Scones, or try a flavor variation. Then adapt the recipe to your schedule. Imagine having ready-to-bake scones in the freezer. Pull out a few for brunch with friends, or just one for a solo Sunday afternoon treat.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour, sugar, baking powder and salt. Using a pastry blender or your hands, cut or rub in the butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.

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  • In a medium bowl, combine whipping cream, sour cream and egg. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

  • Turn dough out onto a lightly floured surface. Gently knead dough for 10 to 12 strokes or until nearly smooth. Divide in half. Pat or lightly roll each half into a 6-inch circle. Using a pizza cutter or sharp knife, cut each circle into six wedges. (To make ahead: Place unbaked scones in a single layer in a freezer container lined with parchment paper. Freeze for up to 1 month.)

  • To bake: Place scones 2 inches apart on a baking sheet lined with parchment paper. (If you are baking frozen scones, do not thaw them.) Brush with whipping cream. Bake fresh scones in a 400° oven for 12 to 14 minutes; bake frozen scones in a 375° oven for 18 to 22 minutes. When bottoms are golden, remove from oven and transfer to a wire rack; cool completely.

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Another way to make these scones ahead is to bake them, then freeze them. Place baked scones in a freezer bag or container; seal and freeze for up to 2 months. To serve, thaw in the refrigerator overnight. Preheat oven to 350°F. Place scones on a baking sheet. Bake for 5 to 6 minutes or until warm.

French Onion Soup

In a large skillet, cook 1 1/2 cups sliced sweet onion in 1 tablespoon hot butter over medium-low heat, covered, for 10 to 12 minutes or until tender, stirring occasionally. Uncover, increase heat to medium-high and cook 3 to 5 minutes longer, stirring occasionally, until golden. Cool. Prepare scones through Step 2. After stirring in the egg mixture, stir in the cooled onions, 1 cup shredded Gruyère cheese and 1 teaspoon snipped fresh thyme (or 1/4 teaspoon dried thyme). Continue as directed. If you like, sprinkle the scones with fresh thyme after brushing with cream before baking. Nutrition analysis per serving: 285 calories, 7 g protein, 27 g carbohydrate, 17 g total fat 10 g sat. fat), 64 mg cholesterol, 1 g fiber, 6 g total sugar, 11% Vitamin A, 3% Vitamin C, 330 mg sodium, 20% calcium, 8% iron

Strawberry Basil

Prepare scones through Step 1. Stir 3/4 cup chopped strawberries, 2 tablespoons snipped fresh basil and 1 teaspoon cracked black pepper into the flour mixture. Continue as directed. Nutrition analysis per serving: 227 calories, 4 g protein, 26 g carbohydrate, 12 g total fat (7 g sat. fat), 50 mg cholesterol, 1 g fiber, 5% Total sugar, 9% Vitamin A, 9% Vitamin C, 243 mg sodium, 9% calcium, 8% iron

Hot Cross "Bun"

Prepare scones through Step 1. Stir 1/3 cup currants, 1/3 cup golden raisins, 1/2 teaspoon lemon zest, 1/2 teaspoon orange zest and 1/2 teaspoon ground allspice into the flour mixture. Continue as directed. Nutrition analysis per serving: 249 calories, 4 g protein, 32 g carbohydrate, 12 g total fat (7 g sat. fat), 49 mg cholesterol, 1 g fiber, 10 g total sugar, 8% Vitamin A, 1% Vitamin C, 244 mg sodium, 9% calcium, 9% iron

Mocha Chip

Prepare as directed, except in Step 1, reduce flour to 2 cups, increase sugar to 1/3 cup and add 1/4 cup unsweetened cocoa powder. In Step 2, whisk 1 teaspoon instant espresso coffee powder or instant coffee into the egg mixture. After stirring the egg mixture into the flour mixture, stir in 1/2 cup semisweet chocolate pieces. Continue as directed. Nutrition analysis per serving: 249 calories, 4 g protein, 28 g carbohydrate, 15 g total fat (9 g sat. fat),. 49 mg cholesterol,. 2 g fiber, 10 g total sugar, 8% Vitamin A, 0% Vitamin C, 244 mg sodium, 9% calcium, 9% iron

Lemon Ricotta

Prepare scones through Step 1. Stir 2 teaspoons lemon zest into the flour mixture. In Step 2, substitute ricotta for the sour cream and add 1 tablespoon lemon juice to the liquid ingredients. Continue as directed. Nutrition analysis per serving: 225 calories, 4 g protein, 25 g carbohydrate, 12 g total fat (7 g sat. fat), 50 mg cholesterol, 1 g fiber, 5 g total sugar, 8% Vitamin A, 2% Vitamin C, 246 mg sodium, 10% calcium, 8% iron

Nutrition Facts

223 calories; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 49 mg cholesterol; 243 mg sodium. 50 mg potassium; 25 g carbohydrates; 1 g fiber; 5 g sugar; 4 g protein; 0 g trans fatty acid; 406 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 51 mcg folate; 0 mcg vitamin b12; 87 mg calcium; 1 mg iron;

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