These take a little bit extra work but overall are easy to whip out and more so are fast. The double method of sifting is important for a lighter scone. The flour can easily be too heavy otherwise. I used lower fat sour cream, if you do only use a brand that doesn’t add binders or thickeners (Daisy® for example) as the sour cream can end up not doing what you want!
The other time saver is you don’t need to knead them at the end. This gives a very tender scone – no over working happens.
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp kosher salt
1/8 tsp cream of tartar
1/2 cup unsalted butter
1 large egg
1/2 cup sour cream
1/2 tsp baking soda
1 Tbsp granulated sugar
1/2 tsp ground cinnamon
Heat your oven to 350° and line a baking sheet with parchment paper.
Mix the sour cream and baking soda together in a small bowl and set aside.
Sift the flour and measure it out. Add the sugar, cinnamon, baking powder, salt and cream of tartar to the flour and re-sift it into a large mixing bowl. Cut the butter into small dices and add, using your fingers to break it into small flakes in the flour.
Beat the egg into the sour cream mixture and pour into the flour mixture. Quickly stir the flour mixture until moistened, using your hands as necessary. Knock the dough out onto the baking sheet and pat into a large disk, about 8″ wide. Dip a knife or board scraper in flour and cut into 8 wedges. Separate the wedges a bit.
Mix the topping sugar and cinnamon together, sprinkle liberally over the scones.
Bake for 15 to 20 minutes, or until golden brown.
Makes 8 wedges.