Ingredients for Dill Sour Cream Scones
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 1 large egg
- 1/2 cup sour cream
- Fresh Dill
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How to Make Dill Sour Cream Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and 1/2 cup sour cream. Stir in 2 tablespoons chopped fresh dill.
- Add the wet ingredients to the dry ingredients and stir gently until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Knead gently 10 times by folding the dough in half, folding toward you, and then pressing the dough away from you with the heels of your hands. Make a quarter turn and repeat.
- Roll the dough to a 9x6 inch rectangle.
- Cut the dough into 6 squares, then cut each square diagonally in half to make 12 triangles.
- Place the scones 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown and a wooden pick inserted into the center comes out clean.
- Let cool on a wire rack for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
19g
Carbs
5g
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30 Minutes Or Less Time To Make Course Preparation Occasion Breads Breakfast Oven Easy Beginner Cook Potluck Fall Finger Food Holiday Event Winter Dietary Seasonal Scones Comfort Food Independence Day Inexpensive Quick Breads Brunch Superbowl Taste Mood Savory To Go Equipment Number Of Servings Presentation
