Monday, November 29, 2010

Walnut-raisin sour cream scones

I make almost all my scones using sour cream, but I'll call these sour cream scones anyway. You can substitute the honey with 1/4 cup packed brown sugar for a sweeter scone. This will create more of a dough that can be rolled and cut, as it reduces the liquid.

1 cup all purpose flour + 1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

1/2 cup chopped walnuts
1/2 cup plumped raisins, dredged in cinnamon and sugar

2/3 cup sour cream
1/4 cup honey
1 teaspoon vanilla extract

Preheat oven to 400°F. Line a baking sheet with parchment.

Mix dry ingredients; add butter and mix until mixture resembles coarse meal. (I used frozen, grated butter this morning). To plump the raisins, put them in a microwaveable container and zap on medium for 5 minutes, then drain. (If you don't plump them, they dry out during baking.) Add the raisins and walnuts. Using a fork, stir sour cream mixture into dry mixture until dough forms (will be somewhat sticky). Form into 2 1/2 balls and flatten slightly on the parchment.

Bake until golden, about 20 minutes. Serve warm or at room temperature.

Based on apricot sour cream scones from Epicurious.

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