2 cups all purpose flour
¼ cup granulated sugar
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. cinnamon
Finely grated peel from 1 orange
¼ cup cold butter
2 eggs, whisked
½ cup sour cream
2 Tbsp. milk
Preheat oven to 375°.
Combine dry ingredients and grated orange peel in food
processor fitted with a metal blade. Whirl until
blended, about 20 seconds. Cut butter into cubes and
add. Whirl with on and off motion until mixture
resembles course meal; pour into mixing bowl. Stir in
whisked eggs and sour cream just until ingredients are
moistened. Turn dough onto lightly floured surface and
knead gently for about 2 minutes. Roll out dough to
¾" thickness. Cut out scones using a 3"
cookie cutter. Place on a greased baking sheet. Brush
tops with milk and bake for 15 to 17 minutes or until
tops are golden and crusty. Remove to a rack to cool.
Makes 8 scones. |
