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Sour Cream Scones
Created by All Foods Natural, Tuesday, 19 February 2008
Description

If you don't have sour cream, yogurt or buttermilk, add 1Tbs lemon juice or vinegar to 1 cup milk and let stand for 5 minutes. Use this instead of sour cream, yogurt or buttermilk.
Ingredients
At a glance
Cuisine
British
Cooking Method
Bake
Difficulty
Moderate
Course/Dish
Scones
Seasonal Eating
All seasons
Meal Time
Breakfast
Snack
Special Diets
Lacto-Vegetarian
Makes
9 to 10 scones
  • 1 cup flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1½ Tbs butter
  • 4 Tbs sour cream
  • 4 Tbs milk
  • extra milk for glazing
Methods/steps
  1. Preheat the oven to 450° F (225° C).
  2. Sift flour, baking powder and salt into a bowl. Rub in butter. Add sour cream and milk at once; mix with a knife until obtaining a soft, not sitcky, dough.
  3. Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
  4. Roll out the dough to about 1/2 inch thick. cut 9 to 10 rounds with a cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk.
  5. Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.
  6. Cool on a wire rack. Serve with butter and jam or butter and cheese.

Nutrition Facts

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
 
       
Amount Per Serving      
Calories   277.14  
Calories From Fat (32%)   88.25  
    % Daily Value
Total Fat 9.86g   15%  
Saturated Fat 6.13g   31%  
Cholesterol 32.80mg   11%  
Sodium 692.12mg   29%  
Potassium 439.75mg   13%  
Carbohydrates 34.64g   12%  
Dietary Fiber 0.83g   3%  
Sugar 13.75g      
Sugar Alcohols 0.00g      
Net Carbohydrates 33.80g      
Protein 11.90g   24%  
Additional Tips

Yogurt scones - use 4 Tbs plain yogurt instead of sour cream. The scones will be slightly less moist.

Buttermilk scones - use 1/2 cup buttermilk instead of sour cream and milk.

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