Can anyone out there explain my fascination with scones? Is there anyone else out there who feels the same way I do? That they are just the perfect treat, night or day, with coffee or tea, sweet or savory?
I. Love. Scones.
I love the more cake-like ones without sour cream, but adore the tang and crispness that the sour cream ones have. I love fruit in them but also enjoy dark spicy ones with nary a fruit to be found.
These have been in the back of my mind for a while and I finally got around to making them.
And I know I always say it, but really, these are my new favorite. I can say that because I only post my favorites, any recipe that isn’t worthy of the title “scone” is never posted.
These are spicy with the ginger, crisp with the butter and tangy with the sour cream, and your tongue gets these wonderful little hot spots from the candied ginger when you are lucky enough to bite into one.
Heaven.
Ingredients:
1 cup of sour cream
1 tsp baking soda
4 cups of flour
1 cup of white sugar
1/3 cup of chopped candied ginger
1 cup of margarine or butter
1 egg
2 tsp baking powder
1 tbsp ginger
In a large bowl combine all of your dry ingredients. Whisk them together well.
Candied ginger rocks my socks.
A hint for chopping it, take out the pieces you need and let them air dry for a while. They won’t stick together as much and end up lovely like below.
Mix your sour cream and baking soda together and let it poof up.
Cut your butter into the flour mixture well.
Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn out onto a floured surface.
Since I make scones all the time, I finally figured out an easier way to achieve the circles I need in order to cut those little triangle shapes.
Roll your dough into a log like below. Then cut the log into three pieces.
Take each of those three pieces and turn them onto their cut side.
Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles.
Then slice each circle into 6 pieces.
Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous.
And make a pot of tea right about now, sit down and have one hot from the oven.
Love,
Karlynn
Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups flour
- 1 cup white sugar
- 1/3 cup chopped candied ginger
- 1 cup margarine
- 1 egg
- 2 teaspoons baking powder
- 1 tablespoon ginger
Instructions
- In a large bowl combine all of your dry ingredients. Whisk them together well. Candied ginger rocks my socks. A hint for chopping it, take out the pieces you need and let them air dry for a while. They won’t stick together as much and end up lovely like below.
- Mix your sour cream and baking soda together and let it poof up.
- Cut your butter into the flour mixture well.
- Stir in that heavenly, rocks my socks candied ginger. Mix it in, then add your beaten egg and sour cream. Combine well, then turn out onto a floured surface.
- Roll your dough into a log like below. Then cut the log into three pieces. Take each of those three pieces and turn them onto their cut side. Then proceed to flatten out with your hand and you honestly get these fantastic, perfect circles. Then slice each circle into 6 pieces.
- Place on a well greased baking sheet and bake in a 350 degree oven for 15-20 minutes, until they are browned and gorgeous. And make a pot of tea right about now, sit down and have one hot from the oven.
Nutrition
DL says
So I love this base recipe with the sour cream. I’ve tried raisin (was to die for!) apple cinnamon (the apples made it a bit wet for my liking) and there’s a batch of the candied ginger in the oven right now. Every time so far I’ve found that 20 minutes is still just a touch under done so I’ve been doing about 22 minutes.
My question though is this: is there supposed to be a pool of butter as it bakes? Am I allowing the butter to get too warm before I bake them? After I pull them out the melted butter gets absorbed back in (disgusting in the best way) but I wonder if procedurally I’m doing something wrong?
Thanks!!!
thekitchenmagpie says
@DL Hhmmm no. I’ve never had a pool of butter on the bottom. Try chilling them before you bake them, it COULD be your butter as well perhaps?
Charlynn says
I love scones too. The only problem is that I am the only one in my house who does, so guess who ends up eating them all?
Try them with dates-even if you don’t like the texture of dates, the flavour combination is to die for!