Coffee Cake Scones
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings30
minutes22
minutesI am part of the Bon Appetit Bake Club and this was the recipe for May. These turned out great and everyone gobbled them up. I have never made a scone recipe with sour cream. I didn’t quite know how they would turn out. My kid’s love the cinnamon and sugar. There is a great texture to them between the streusel, the cinnamon sugar in the middle and the flavor. I did add a little vanilla paste which the recipe did not call for and I felt it added another layer of flavor. These are pretty easy to make. The dough can be a little sticky so when kneading it you want to sprinkle the counter with some extra flour.
Streusel
1/2 cup flour
1/4 cup + 2 tablespoons dark brown sugar, divided
2 teaspoons cinnamon, divided
1/2 teaspoon kosher salt
1/8 teaspoon baking powder
4 Tablespoons salted butter, cut into small pieces removed from refrigerator 20 minutes before use-you want it cold but a little soft
- Scones and Assembly
1 lg egg YOLK
1 1/4 cups sour cream
1 teaspoon vanilla paste
3 cups flour
1/2 cup sugar
1 Tablespoon baking powder
1 1/2 teaspoon Kosher salt
1/2 cup, 1 stick butter, cut into pieces and cold but soft-take out 20 minutes before use
Directions
- Place rack in center of the oven and preheat to 375. Place a piece of parchment paper on a rimmed baking sheet and set aside. Whisk together flour, brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt and 1/8 teaspoon baking powder in a small bowl to combine. Using your fingers, rub in the butter, 4 Tablespoons, rub into dry ingredients so the largest pieces are pea size. Cover and refrigerate until needed.
- Stir remaining 2 tablespoons brown sugar, 1 teaspoon cinnamon and remaining 1/4 teaspoon salt in another small bowl. Set this aside.
- Whisk lg egg YOLK, sour cream and vanilla paste together in a bowl. In a lg bowl, whisk together the flour, sugar, baking powder, and salt. Add the stick of butter, cut into pieces and using your fingers rub the butter into the flour mixture. Create a well in the middle of the bowl and add the egg/sour cream mixture. Using a rubber spatula, mix everything well until the dough comes together. It is easier to do this with your hands to incorporate all the dough. You may feel it isn’t coming together but gently knead in the bowl. Once the dough is cohesive, sprinkle the counter with flour and turn the dough out and break into 2 equal pieces. Flatten one piece into a round 1/2 inch thick disk. Using a pastry brush, dip in water and brush the top of the dough. Sprinkle some of the cinnamon sugar mixture over the dough. Take the other disk and flatten into a circle and make about 1/2 thick, again brush with water and sprinkle with more of the cinnamon sugar mixture. Using your hands gently push the mixture to adhere to the dough. Take both pieces of dough and match the sides with the cinnamon together. Using your hands to make sure it is all even in thickness, brush the top with more water and add the streusel, use your hands to gently push it into the dough. Use a metal bench scraper to cut 8-10 even pieces. Place each scone on the prepared pan and place in the oven for 18-22 minutes. The scones should be lightly golden.
- Allow to rest on pan for 5 minutes then remove and enjoy or allow to cool completely and place in an air tight container to eat when ready. These taste much better, if they are reheated.
