Scone Recipe - a classic afternoon treat that is soft and fluffy on the insides with that signature crusty and flaky exterior. So easy, buttery, lightly sweetened with a little kick of lime zest for an extraordinaire breakfast or snack time experience!
In a large mixing bowl, whisk together flour, sugar, baking powder, salt and lime zest.
Quickly cut butter into flour mixture using your fingertips until the mixture resembles coarse crumbs, this might take about 3 to 5 minutes.
Make a well in the center of the bowl and add sour cream and vanilla extract. Stir with hands or rubber spatula until it forms a rough ball; do not over mix, about 1 minute.
Transfer dough onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
Gently press the dough down to 1 inch thick, use a 2-inch round cookie cutter or a glass to cut out the biscuits into thick circles, press remaining scraps into another whole piece and cut again until the dough has been used up. You can also cut dough into 8 wedges using a knife or bench scraper.
Separate wedges and place on an ungreased baking sheet. Brush the top of scones dough with cream.
Bake at 400°F for 12 minutes or more , until lightly browned. Start checking after 12 minutes.
Remove, let it cool on a wire rack for about 5 minutes and serve warm with clotted cream.
Dough should be soft and somewhat sticky. If too sticky, just add a small amount of flour, just enough for it to be workable. Less flour is better than more.
You can drizzle the freshly baked scones with melted white chocolate or sprinkle it with white sugar prior to baking for an extra crusty top.
Store leftover scones in an airtight container at a room temp for 3-5 days or wrapped them in foil in an airtight container and refrigerate.
To reheat, place scones in a baking sheet and lightly tent them with foil and warm in a preheated 350F oven for about 10 minutes or in a microwave for a few seconds.
Use cold cuts of butter and cold sour cream. Using cold ingredients is the secret to the flakiest scones. Keep your butter and cream in the fridge until you're ready to make the dough.
DO NOT over mix the dough or else you'll have a tough and chewy scones.
If you don't have sour cream readily available, substitute it with buttermilk or check out other substitutes HERE.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.