Scones made with elf-rising flour and cinnamon chips
Course Breakfast
Cuisine American
Keyword Scones, Whipping Cream
Prep Time 20 minutesminutes
Cook Time 13 minutesminutes
Cooling 5 minutesminutes
Total Time 38 minutesminutes
Servings 8scones
Author Anna
Cost 5
Ingredients
2cupsself-rising flour(260 grams)
⅓cupgranulated sugar(65 grams)
½cupbutter, cold and cut into chunks(114 grams)
½cupsour cream (start with a scant ½ cup)**(110 grams)
1largeegg (medium to large, don't use jumbo)
¼teaspoonvanilla extract
⅓cupcinnamon chips
a little extra cream or extra egg white plus some sparkly or coarse sugar
Instructions
Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.
In a mixing bowl or the bowl of a food processor, thoroughly stir together the flour and sugar.
Cut up the butter and work it into the dry ingredients. If using a food processor, just pulse until mixture is coarse.
In a mixing bowl, whisk together the sour cream, egg and vanilla.
Add the sour cream mixture to the flour mixture stirring with a heavy duty scraper until you get a dough that is slightly crumbly but comes together when you pinch it. It's best to add the sour cream mixture gradually and stop when the mixture holds together. If for some reason the dough still seems too dry, add a little more sour cream.
Add the cinnamon chips and turn onto a pastry mat and push together to form a mass of dough.
Shape it into a 7-inch circle or if you prefer, 2 rectangles about 3x6 each. Slice the circle into 8 triangles or slice each rectangle into 4 triangles. Arrange triangles a few inches apart on a cookie sheet.
Bake until golden, about 15 to 17 minutes. Let cool for 5 minutes and serve warm or at room temperature.
Notes
Sour cream can vary in its consistency depending on the brand, and how long you've had it in the refrigerator. You may want to start with a very scant ½ cup (more like 100 to 110 grams) and add more only if needed.