|The Best 50 Scones|
|by Karen Pepkin|
This book contains scones both sweet, healthy, and savory: for breakfast, for snack and for afternoon tea.
Results 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.
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.
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.
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 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.
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.
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