Sour Cream Scones

Sour Cream Scones (adapted slightly from StoneGable)

2 cups flour

4 Tb sugar

1 Tb baking powder

1 tsp baking soda

1/2 teaspoon salt

5 Tb cold butter, cubed

1 cup sour cream

1 egg yolk

1/2 cup heavy cream

1/4 cup sanding sugar

Preheat oven to 400 degrees. Line or grease a baking sheet, set aside.

Whisk together all the dry ingredients (sugar, salt, powder, soda, and flour). Cut into butter until all chunks are small than small peas. Whisk eggs and sour cream together in a small bowl, then stir into flour mixture until just combined. (You can also do all these steps in a food processor)

Turn the dough out onto a lightly floured surface and knead until the dough comes together into a ball.

Gently pat the dough down into a 3/4 inch thick square shape.

With a sharp knife or pizza cutter, cut into 4 squares.

Cut each small square diagonally, with an X, making 4 smaller triangles.

Transfer the 16 triangles onto baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with sanding sugar.

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

Remove from oven, cool slightly on the sheet pan and then transfer to a wire rack to cool completely. Or eat warm!!