breakfast // brunch
IF YOU GIVE A BLONDE A KITCHEN
In a small bowl, whisk together sour cream, egg and vanilla. Refrigerate until needed. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon and nutmeg.
Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until pea-sized crumbs form. It’s okay for some larger chunks of butter to remain unincorporated.
Add sour cream mixture to flour mixture. Fold with spatula until just combined.
This is what the batter should look like. Not to thin, but not too thick.
With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together (avoid over working the dough as this will result in tough scones)
Pat/roll the dough into an 8-inch circle, a scant 3/4-inch thick. Make sure the surface underneath the dough is well floured
Next, cut the circle into eight triangles.
Transfer the scones to a parchment-lined baking sheet. They can be set fairly close together as they will not spread during baking. Sprinkle cinnamon sugar on top.
Place the scones in the refrigerator for 20 minutes while the oven preheats. Preheat the oven to 400°F. When preheated, remove scones from the refrigerator and bake the scones for Bake the scones for 13 to 15 minutes