Thursday, January 20, 2011
Last week I found Lemon and Rasberry Curd on clearance at Kroger.......which promptly put me in the mood to make some yummy scones! I found a basic recipe, tweaked it a bit, and the result? DELICIOUS. I've made these twice already, and my little ones love them as much as I do. They call it "having CAKE for breakfast"!
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons salted butter, COLD
1/2 teaspoon almond extract
1/2 cup sour cream
1 large egg
a couple of teaspoons of sugar, for sprinkling on top
Pulse together the dry ingredients in a food processor. Add cold butter (cut in pieces) and pulse until coarse and crumbly. Add wet ingredients and pulse until it starts to form a ball.
Remove from the food processor and form into a ball on a floured surface. Gently flatten it a bit, then transfer to a lightly floured cookie sheet. Roll (using a rolling pin) into a circle about 3/4 inch thick.
Sprinkle with sugar, cut into 8 slices, then bake in a 400' oven for 15 minutes. While the scones are still warm, use a spatula to "recut" your slices.
Serve with your favorite topping--we prefer Lemon Curd and Cream, as pictured above. :)