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.