Bahar: A simple recipe for tasty, buttery and yet airy mini scones. You can serve it plain or with whipped cream and/or strawberry compote/jam (or any jam you desire).
Main Ingredients:
All purpose Flour: 2 cup Baking powder: 1 tsp Baking soda: 1/4 tsp Cream of tartar: 1/8 tsp Salt: 1/4 tsp Vanilla: 1/2 tsp Sugar: 1/4 cup Butter: 1/2 cup (cold) Sour cream: 1/2 cup Egg: 1 (preferably room temperature)
Egg wash:
Egg: 1 (preferably room temperature) Milk: 1 tbsp (use water if milk is not available)
Directions:
1.Preheat oven to 375 F.
2.In a medium-large size bowl, sift the flour with baking powder, baking soda, cream of tartar, salt and vanilla. Add sugar and mix.
3.Cut the butter into small pieces (8 or more) and blend into the flour mixture with your fingers. The mixture should look like coarse crumbs (do not over mix).*
4.In a small bowl, slightly beat the egg with a fork and then mix in the sour cream. Add the sour cream mixture to the flour mixture and stir until the dough comes together and is moist (again, do not over mix). **
5.Transfer the dough to a lightly floured surface and knead gently four or five times.
6.Cut the dough into two halves. Pat or roll each half into a circle that is about 15cm round (diameter = 15cm) and 1.5 cm tick. Cut each circle in half and then cut each half into 3 wedges (triangles).
7.Cover a baking sheet with parchment paper. Place the scones on the baking sheet about an inch or two apart.
8.To make an egg wash, beat the egg well with a fork and then mix with 1 tbsp of milk (or water if milk is not available). Brush the tops and sides of the scones with the egg wash mixture.
9.Bake for 15-20 minutes or until scones are golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool for 5 minutes. Transfer to a wire rack and let cool completely. Store the scones covered for up to 3 days at room temperature or a week in the fridge.
10.Serve plain or with strawberry compote/jam and/or whipped cream.
*If the butter is too cold to be blended in, wait for few minutes and then try again. (Do not wait long as we want the butter to be still quite cold when we blend it in).
**If you realize that the butter is not cold anymore or you over mixed the mixture, put the dough in the fridge for 10-15 minutes until it is cold again.
Published on October 23, 2008More Cakes and Cookies Recipes:
