Sour Cream Scones With Banana Jam And Vanilla Cream Recipes

RICH SOUR CREAM SCONES, FROM 1928

Steps:

• Sift dry ingredients together in a bowl.
• Cut in the butter.
• Stir in the currents.
• Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
• Turn onto a lightly floured board and knead lightly for 10 seconds.
• Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
• Score each round into quarters but do not cut through.
• Bake in hot oven (425 degrees) for 15 to 18 minutes.

SOUR CREAM SCONES

Steps:

• Preheat the oven to 400 °.
• In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt.
• Add the cold butter to the flour and toss to coat.
• Using your thumbs and fingers shingle the butter into the flour as directed in the post.
• In a smaller mixing bowl beat egg and then add the sour cream and milk or cream to the egg and whisk to combine.
• Make a well in the dry ingredients and add the egg /sour cream mixture.
• Mix using a fork until the flour is hydrated and the dough just comes together. It will be shaggy.
• Turn the dough onto a piece of parchment paper and form a 6-8 inch circle. Don't overwork the dough or pat it smooth.
• Cut the dough round into 8 even wedges and put them on a parchment lined baking sheet.
• Chill the wedges for 30 minutes in the refrigerator.
• Bake the scones in the center of the oven for 15-20 minutes until the outside is risen and golden and the center is done.
• When the scones are done cool them completely on a wire rack.
• Make a glaze.
• Add the confectioner's sugar, 1 TBS milk or cream and 1/2 tsp vanilla in a medium bowl and stir to combine.
• Drizzle on top of the cooled scones.
• Sprinkle sanding sugar over the scones liberally.
• Serve with butter and jam or lemon curd.

SOUR CREAM SCONES

Steps:

• 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.

BANANA CREAM SCONES

Steps:

• Preheat oven to 375°.
• Combine first 7 ingredients in a bowl.
• Add the butter and cut in with pastry blender until mixture resembles fine breadcrumbs.
• Mash the bananas, add heavy cream and mix well.
• Combine with flour mixture thoroughly to make soft dough (don't overmix).
• If dough is sticky, add a little more flour. If dry, add a little more cream.
• Knead briefly on a lightly floured surface and then make dough 1/2-inch thick.
• Cut into rounds using a 3-1/2-inch cutter; brush tops with melted butter.
• Sprinkle generously with the 1 teaspoon of cinnamon and 1 cup sugar combined.
• Place scones at least 2 inches apart on non-stick baking sheet.
• Bake in center of oven about 13-15 minutes, or until bottoms are browned.
• Serve warm with butter or jam.

VANILLA CREAM SCONES

Steps:

• Preheat oven to 400 degrees.
• Place the flour, sugar, salt, baking powder, and butter in a food processor and plulse everything in 3-second intervals until it resembles course meal, (If doing this by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal).
• Transfer everything to a large bowl. Stir in heavy cream, egg, and vanilla mixing the dough by hand until it forms into a uniformed and slightly moistened dough. *You can also use your Kitchenaid with the dough hook on the slowest speed for a few minutes.
• divide the dough into 4 equal portions. Make dough to make 4 circles and 16 scones:.
• On a floured surface gently roll one portion at a time into a ball.
• Flatten the ball until your disk is approximately 3/4″ in height.
• Press down the outside of the dough circle so the center is slightly taller.
• Dampen tops of each disk with a 1/2 tsp milk or cream and evenly sprinkle sugar on top of each circle.
• Cut each circle in quarters.
• Bake on a ungreased cookie sheet, or line a baking sheet with parchment paper and bake for 15 minutes or until they are lightly golden brown. Remove scones from baking sheet and cool on a wire rack.
• Serve with butter and jam. Enjoy!

SOUR CREAM SCONES WITH BANANA JAM AND VANILLA CREAM

Steps:

• Preheat oven to 230°C.
• Place flour and salt in a large mixing bowl and make a well in the centre and stir in sour cream and milk to form a soft dough.
• Knead lightly on a floured surface until just smooth.
• Pat to 2cm thickness and cut into round with a floured 4cm to 5cm scone cutter, taking care not to twist as you cut.
• Place on a oven tray and brush only the tops with milk and then place in the oven in the top upper half and bake for 10 to 12 minutes or until puffed and golden brown.
• Banana Jam - combine 1/4 cup thicken cream in a fry pan and brown sugar and heat until melted and then add bananas and cinnamon and simmer for 10 minutes stirring occasionally, until thick and jam like.
• Vanilla Cream - lightly whip remaining cream, sugar and vanilla together until soft peaks form.
• Serve scones with banana jam and vanilla cream.