Monday, March 14, 2011

Cinnamon Scones

I can't believe that it's been 3 weeks since my last blog update. It seems as if life is rushing by and I'm just trying to keep up. And now that Spring is upon us, it's only going to get worse. Knowing that we will be spending more time rushing around, it's nice to know that I can make these scones on the weekends and when I need something fast I can just take a scone with be when I'm on the run.

This recipe is fantastic, and has become one of our favorites. I hope that it helps all you busy people that are looking for something quick on the weekdays. I hope you all enjoy as much as we have.

Like always, happy baking!

Recipe Source -


1 cup sour cream (I use lite sour cream)
1 teaspoon baking soda
4 cups all-purpose flour (works well with wheat flour)
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (unsalted)
1 egg
4 teaspoons cinnamon
For dusting


Preheat oven to 350 degrees.

Spray baking sheets with non-stick cooking spray/or line with parchment paper and set aside.

Combine sour cream and baking soda in a small bowl and set aside for later.

In another bowl combine flour, sugar, baking powder, cream of tartar and salt.

Cut in butter until mixture resembles fine breadcrumbs.

Combine egg with sour cream mixture, and add cinnamon.

Gently stir into flour mixture until moistened. make sure not to over mix dough do not mix more than 10 times.

Divide dough into two, place on baking sheet and pat into a 3/4 inch think round.

Cut each round into 6 wedge-shaped pieces, but do not separate, let bake as one large piece

Before placing into oven to bake, dust with sugar and cinnamon.

Bake for about 25-30 minutes or until golden brown.

Let cool for 5 minutes and then break pieces apart. If desired, once completely cooled top with sugar glaze.

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