Name: Nutmeg-Scented Scones
Yield: Makes 8
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

Lovely with clotted cream and raspberry jam.

Recipe information

Yield
Makes 8

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

Preparation

Step 1
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.
Step 2
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.)

TagsScone Pastries Nutmeg Herbs & Spices Sour Cream Dairy Breakfast Brunch Nut Free Quick Easy Make Ahead Baking Food Processor Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes