Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • 3 tablespoons butter, (softened)
  • 2/3 cup sour cream, (5%)
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup dried berries or fruit, (optional)
  • 4 teaspoons course white sugar, (optional)
  • 1 tablespoon water

Instruction

  • Preheat oven to 400 degrees.  Line a baking sheet with a silicone baking sheet or parchment paper.
  • In a large mixing bowl, sift and combine the flour, baking powder, baking soda, sugar, brown sugar, salt, and cinnamon.  Set aside.
  • Separate the egg yolk from the white.  Save the yolk for the last step before baking.
  • In another bowl, whisk together the egg white, melted butter, and sour cream. (If you are adding an extract - vanilla or anything else, add it now, but no more than 2 teaspoons)
  • Once mixed, add the dry ingredients, and your add-in, to the wet ingredients and stir until most of the ingredients have come together.  DO NOT over mix the dough.  Mix just until the flour is incorporated.
  • Using a large ice-cream scoop, scoop the dough out onto the baking sheet.  I used a half cup scoop size. 
  • Add one tablespoon of water to the egg yolk and whisk to combine.  Using a pastry brush, lightly brush the top of each scone with the egg yolk mixture.  Sprinkle over about a half teaspoon of course sugar, if using.
  • Bake for 15 minutes.  Remove from oven and immediately remove from baking sheet and transfer to a wire cooling rack.  Serve warm or at room temperature.