The Pioneer Woman Tasty Kitchen
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Soft, Sour Cream Scones

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These are adapted from a Taste of Home recipe. You can put any fruit/chocolate combination in them that you would like! My favorites are raspberry/white chocolate, strawberry/milk chocolate, blueberry/coconut, or peanut butter/chocolate.

Ingredients

  • 1-¾ cup All-purpose Flour
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 2 Tablespoons Cold Butter
  • 1 whole Egg, Lightly Beaten
  • ¾ cups Sour Cream
  • 1 teaspoon Grated Lemon And/or Orange Peel
  • 1 cup Mix-ins Of Your Choice, See Above For Suggestions

Preparation

1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs.
2. Whisk the egg, sour cream, lemon peel and orange peel; stir into the crumb mixture just until moistened.
3. Stir in whatever you want (chocolate chips and peanut butter, coconut and blueberries, white chocolate chips and strawberries, etc.). Turn onto a floured surface; knead 10 times. (Sometimes I add the extra stuff after kneading it!)
4. Roll out with rolling pin into a circle, on a floured surface. Then, I use a pizza cutter to cut triangles and place each scone onto a cookie sheet. Sometimes, I make two small circles and make mini scones. Sprinkle scones with a little extra sugar for a crunch. Bake at 400ºF for 15 minutes or until golden brown.

Note: I often make a glaze for these using powdered sugar, milk or cream, lemon or orange juice, and a tad bit of vanilla.

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Profile photo of Laura

Laura on 4.8.2011

These are delicious! In an effort to save time and a mess, I dropped them on the cookie sheet like drop biscuits and they turned out great :)

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