I was in a bit of a bind for breakfast this morning. I’d been out of bread all week, a combination of forgetfulness last week when shopping and laziness this week in not wanting to load up the kids and run out, in the rain, only to buy bread. I did finally tonight, but I was not up for it this morning.
Oliver had already eaten pancakes, waffles and Dutch babies (aka puffy oven pancakes) this week, so I was quickly running out of options. I should mention here that my son will not eat eggs, so those easy omelets, scrambled, or over easy options aren’t options for me. I’m really got to find a way for this child to enjoy eggs.
As a last resort I thought back to the scones I used to like to run into town by the cottage to buy. That is, until they stopped making them because apparently I was the only person who stilled liked to eat scones.
Most recipes you’ll see do everything by hand, but I’m a food processor kind of girl (two kids remember), so I like to streamline things so that they’re as easy as possible.
First off, throw the flour, sugar, baking powder, baking soda, salt and cinnamon in the bowl of a food processor.
Give it a pulse.
Lightly beat an egg in a small bowl, then mix in the sour cream and set aside (oops, no pic).
Add your butter to the food processor.
Give it about 8 quick pulses so that you still have a few small pieces of butter left.
Pour in the egg and sour cream mixture
Yep, you guessed it, pulse it a couple more times. You want the dough to just be starting to come together, but it’s ok if there’s still a few dry patches.
Dump it out onto a floured work surface, or if you’re lazy like me and want as little clean up as possible first thing in the morning, dump it right onto your mat or parchment paper on a baking sheet.
Use your hands to pat it into a rough circle, about 8” in diameter, ¾” thick.
Sprinkle on some sugar
Cut into 8 triangles. Now, the last thing that you’re supposed to do on these baking mats is cut…but I was sooo careful (lazy).
Spread them out so you have at least an inch between triangles. To get a two year old excited about scones, it helps to press some chocolate chips into the top.
Side shot just before heading in to the oven.
And right out of the oven. Look at how gorgeous those look.
I think this one will be mine.
Or maybe this one…
Definitely this one, split open and topped with some black current jam. I’m officially a 98 year old cat lady, eating my scones with black current jam. Whatever. Good is good.
One last picture, because, look at it.
Here’s your printable:
- 2 cups flour
- 1/3 cup + 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- 8 tbsp butter, cut into ½" pieces, chilled
- ½ cup sour cream
- 1 egg
- ½ cup rasins, nuts, chocolate chips, ect (optional)
- Preheat your oven to 400ºF with a rack in the middle position.
- In a small bowl lightly beat the egg then mix in the sour cream, set aside.
- Put the flour, ? cup sugar, baking powder, baking soda, salt and cinnamon in the bowl of a food processor and pulse until combined. Add the butter and pulse about 8 times, until only a few small pea sized pieces of butter remain. Add the egg and sour cream mixture, and pulse until the dough just starts to come together. If adding raisins, nuts, ect, stir in by hand here.
- Turn the dough out onto a lightly floured counter and gently form into an 8" circle, ¾" thick. Sprinkle on remaining tablespoon of butter and cut into 8 triangles.
- Transfer the triangles to a parchment paper lined baking sheet, leaving 1" between scones. Bake for 15 to 17 minutes, until the edges are just beginning to brown and the tops are nicely crinkled.
- Let cool for five minutes before serving.