What’s better on a snowy day then a warm scone? If you find yourself stuck at home during this snowstorm we are having, then why not break out the oven mitts and bake up some scones that can serve as delicious breakfasts and snacks throughout the week. With the current magazine out we sometimes are unable to include all of the great recipes that we get during our story interviews. This delicious scone recipe comes from Nick’s Cove, which is featured in our current issue’s travel story. Serve up a scone with some of the blood orange marmalade we posted yesterday, and your tastebuds will be in heaven!
- 2 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 cup sugar
- 8 ounces butter, cubed 1/2-inch pieces (remove from refrigerator just before using)
- 1/2 cup buttermilk
- 2/3 cup sour cream
- 1 1/2 cups dried fruit or nuts
- 2 tablespoons cream, to brush on scones before baking
- Raw turbinado sugar to sprinkle on top before baking
- Preheat oven to 350 F. Sift dry ingredients in mixer bowl and mix on low for 15 seconds to combine. Add cold butter and mix on medium speed until the mixture clumps and resembles the size of peas. Whisk buttermilk and sour cream in a bowl until smooth. Pour that into the butter/flour mixture while mixing on low speed. Mix until the dough comes together and is fully incorporated. Scrape the bowl, and pulse 3-4 times to make sure everything is well combined.
- Turn dough out onto a flat work surface. Push together and shape into a flat round disk. Wrap in plastic and refrigerate for at least 2 hours. Slice the dough into wedges and freeze until solid. Arrange on a baking sheet lined with parchment, 3 inches apart. Brush with the cream and sprinkle with sugar. Bake 15-20 minutes until golden, turning once at 8 minutes.