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Categories:Viewed: 10 - Published at: 2 years ago
Ingredients
- 1 cup Sour Cream
- 1 teaspoon Baking Soda
- 3 cups All-purpose Flour
- 1 cup White Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 cup Unsalted Butter, Cold And Cut Up Into One Inch Cubes
- 1 cup Quick Oats
- 1 cup Dried Cranberries
- 1 whole Egg
- 1 Tablespoon Milk
Method
- Preheat oven to 350 degrees.
- Mix together sour cream and baking soda in a small bowl and set aside.
- In a large bowl, sift together flour, sugar, baking powder and salt. Using a pastry blender (or two forks), cut in the butter until it resembles coarse crumbs.
- Stir in rolled oats and cranberries. Then, stir in the sour cream a little bit at a time. The dough will start to come together.
- On a clean surface, flip out the dough. Knead together the dough so that it fully comes together.
- Once all the dough has become one big piece, lightly flour the countertop. Form dough into a ball and then roll out into a disc that is about 7 inches in diameter and 1 inch thick.
- Cut into eight equal pieces.
- Place scones on a baking sheet lined with parchment paper.
- In a small cup, beat together the egg and milk. Using a pastry brush, brush the scones with the egg wash (two coats per scone).
- Bake in a preheated oven for 25-30 minutes or until scones are brown and a toothpick comes out clean when inserted in the middle of a scone.
- Serve warm or at room temperature with butter, jam, clotted cream or by itself.
