Nutmeg Scented Scones Recipes

NUTMEG-SCENTED SCONES

Nutmeg-Scented Scones image

Categories Bread Breakfast Brunch Bake Nutmeg Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1/3 cup golden brown sugar
2 teaspoons baking powder
1 1/4 teaspoons freshly grated whole nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
1 egg white, beaten to blend with 2 teaspoons water (for glaze)
2 teaspoons sugar

Steps:

Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)

NUTMEG-SCENTED SCONES RECIPE | EPICURIOUS.COM

Nutmeg-Scented Scones Recipe | Epicurious.com image

Lovely with clotted cream and raspberry jam.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

2 cups all purpose flour
1/3 cup golden brown sugar
2 teaspoons baking powder
1 1/4 teaspoons freshly grated whole nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
1 egg white, beaten to blend with 2 teaspoons water (for glaze)
2 teaspoons sugar

Steps:

Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)

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Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.
Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. DO AHEAD Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.

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