|The Best 50 Scones|
|by Karen Pepkin|
This book contains scones both sweet, healthy, and savory: for breakfast, for snack and for afternoon tea.
1 - 10 of 35 for sour scones
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Preheat oven to ... coarse crumbs. Whisk sour cream/yogurt and egg ... melted butter, milk or cream. Bake for 18-20 minutes. Serve while still warm. Makes 8.
Sift dry ingredients; ... Beat eggs with sour cream; add to ... greased cookie sheet. Bake in hot oven, 15 minutes. Sprinkle with sugar or brush with egg.
Mix 1 cup ... bulk. Shape into scones and drop into ... turning once. Drain well and ice with butter icing or sprinkle cinnamon and confectioners' sugar.
Preheat oven to 425F. In a large bowl, combine first six ingredients. Add remaining ingredients and mix by hand until dough is uniformly moistened. ...
Mix and stir well. Add 2 1/2 to 3 cups flour. Break a piece off and pat out with hands. Fry in hot grease. Drain.
Preheat oven to 400 degrees. Butter 2 cookie sheets. Sift flour into bowl. Mix in sugars and currants. Mix in butter with a pastry knife or fingers ...
In large bowl, ... small bowl, beat sour cream, egg, and ... at 425 degrees for 11-12 minutes, or until lightly browned. Remove from rack and serve warm.
In a small ... egg yolk and sour cream. Add to ... glaze. Drizzle glaze over scones. Serve warm. These are great to share with friends over morning coffee.
In food processor ... combine flour, sugar, sour cream, butter and ... cranberries, you can use the regular dried cranberries and add 1 teaspoon grated orange rind.
Thoroughly mix oatmeal, ... brown sugar. Add sour cream; mix until ... 3 inch sections with spatula. Makes 4-5 scones. Recipe doubles or triples easily.
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