Sour Cream Scones are getting my family (ok, maybe just me!) through what appears to be a dreary weekend. They’re a snap to put together and you can throw in whatever you want. Chocolate, berries, nuts, anything 🙂 Enjoy!
1/2 cup cold milk
1/2 cup sour cream
1 tsp vanilla extract
2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1 stick grated butter
Add in 1 and a half cups of your favorite! It could be…
Dark chocolate chips
Raspberries (break them up a bit)
Blackberries (cut them up a bit)
1 egg, beaten
Preheat the oven to 425 degrees. Combine the dry ingredients and whisk together. Grate in 1 stick of butter with a box grater, or cut in using a pastry cutter. Or combine the dry ingredients with the butter in a food processor. Set aside.
Combine the wet ingredients and mix into the dry. Form a ball. Roll out into a rectangle roughly 11 x 12 on a WELL FLOURED surface. Sprinkle the surface of the dough with chocolate chips (my fave!) or berries.
Roll the dough over the berries into a tight log. Cut into triangles and transfer to a parchment lined baking sheet. Brush the tops with a beaten egg and for a finishing touch, some coarse sugar. Bake for 15-20 minutes until the tops are golden brown!