A new season of Bake-Off has started, and yet again, Paul shows he has no idea what’s happening on the internet. Every year he asks stupid questions about huge food trends that he apparently has never heard of. This year it was ruby chocolate. Dude, you can get a ruby chocolate Kit-Kat at Tesco. Is he being purposely obtuse to force exposition? It makes him seem like an idiot. Also, I’ll never forgive him for mispronouncing chipotle.
The season 1 episode 2 technical challenge for biscuit week was scones. Season 1 technicals were so easy. If they gave them the measurements for the ingredients, contestants should have been able to pull these off with no problem.
I used the recipe from the season 1 book, The Great British Book of Baking. Though I did read the instructions, there’s no shocking techniques required here. It’s a pretty standard, albeit totally reliable, scone recipe. These came out great with very little effort. They rose beautifully and were tender in the middle. The perfect vehicle for jam and cream.
That being said, I still wouldn’t have gotten first place because I didn’t have the patience to make sure every single scone looked exactly the same, particularly after I had to reform the dough once I’d cut out as many scones as I could from the first go-round.
The great thing about baking in your own kitchen and not on a competition show is that things don’t have to be perfect. These scones were awesome, and you should make them today. Happy baking, friends.
I frequently run out of things to talk about that aren’t food related. For example, the only thing I have on my mind right now is the difference between jam and jelly. I’m so boring.
Sour Cream Scones are delicate, delicious, and the perfect vehicle for your favorite jam. If you’re more of a savoury person, these would be perfect as well. I just can’t imagine not saving at least one tender scone to douse in butter and sweet, tart raspberry jam.
Much like buttermilk biscuits, the slight acidity of the sour cream makes these scones not only more flavourful but also tender and light. It’s like eating a pillow. Scones are best served fresh, in my opinion, so I’ve intentionally made a small batch. I promise, these were all gone in one day.
Life can never be boring with Sour Cream Scones. Get on it!
Sour Cream Scones
Sour Cream Scones are delicate, delicious, and the perfect vehicle for your favorite jam.
6 tablespoons (3 ounces) cold unsalted butter, cut into small chunks
3/8 cup cold sour cream
1-1/2 tablespoons cold water
Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add your chunks of butter and use your fingers to squish the butter and flour together until you have a loose shaggy mixture.
In a separate dish, whisk together sour cream, water, and egg. Add the wet ingredients to the dry ingredients and mix quickly and gently with a wooden spoon or rubber spatula until everything starts to stick together.
I build my scones right on my parchment lined baking sheet. Sprinkle some flour onto the parchment, plop your dough onto the tray, and sprinkle some more flour on top to keep everything from sticking. Gently pat your dough into a rough rectangle until it's about an inch thick. Use a pizza cutter to cut the dough into six pieces. Gently lift each piece to spread it out a bit on the baking tray.
Baking for abut 12 minutes or until lightly golden. Serve warm with all your favorite jam.
I have a hard fact that I need to share with you. Pumpkin puree comes in a can. It’s available year round, making pumpkin “season” completely superfluous. Guess what? You don’t have to only enjoy pumpkin treats in September and October just because that’s the only time Starbucks will dole it out.
The pumpkin season nazis need to get off my back. Okay, it is actually October, so I’m in the clear for right now, but if I feel like making a pumpkin dessert in April, who’s gonna stop me? The pumpkin police? Unless I’m using real live actual fresh pumpkins, which I probably never will, there’s nothing keeping me from eating pumpkin every damn day.
I’m glad I got that off my chest.
Are you a total sucker for coffee shop pastry cases? It’s so hard for me to resist all the delicious, carberrific treats they always keep stocked in there, but the prices are outrageous. $3.50 for a scone? Say what!?!?! The only ingredient I needed to buy to make these pumpkin scones was a can of pumpkin, which cost about $3.50. I made a dozen scones, and I didn’t even use the whole can, so I still have some left over to make something else, like pumpkin pancakes.
Homemade is definitely the best!
This recipe comes from the brilliant Brown Eyed Baker, and it’s moist and full of warm pumpkin spice flavor. These scones are also double glazed, and what can be bad about that? I took these to work today, and even on day two, everybody loved them.
Yes, it’s pumpkin season, and I will never try to stop you from eating a ridiculous amount of pumpkin treats. I’m just not promising I’ll be willing to stop once winter rolls around. Every day is a good day for pumpkin scones.
Better than the coffee shop pumpkin scones with sweet spice glaze
6 tablespoons (3 ounces) cold butter, cut into small chunks
1/2 cup canned pumpkin puree
2 tablespoons milk
1 tablespoon heavy cream
For the glaze
1-1/2 cups powdered sugar
2 to 3 tablespoons milk
a dash each of cinnamon, nutmeg, clove, and ginger
For the scones
Preheat oven to 425, and line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. Add in pieces of butter and pinch the butter into the flour until all the large chunks are gone. The mixture will look crumbly.
In a separate bowl, whisk together the pumpkin, milk, cream and egg.
Add the wet ingredients to the dry ingredients and fold together with a spatula until everything is combined and the dough can be squished into a ball.
Tip the dough out onto a lightly floured surface and pat it into a rectangle about an inch thick.
Using a knife or a pizza cutter, cut down the center lengthwise, then twice in the opposite direction to make six rectangles. Cut each rectangle in half on the diagonal to form 12 triangles.
Carefully transfer scones to the baking sheet and bake for 15 minutes or until lightly brown.
Transfer to a wire rack to cool. Place the wire rack back over your parchment lined baking sheet to catch drips when it's glazing time.
For the glaze
This is glaze. It's not rocket science or the Sistine Chapel. Put some powdered sugar in a cup, and then add a little bit of milk. Just a splash at a time. Stir these together until you have a fairly drippy consistency. You can spend your time measuring if you want, but I assure you, it's not necessary. Just remember that you'll need less milk than you think. And if it ends up too thin, just add more powdered sugar.
For the first round, spoon your thinner glaze over each scone and let it drip down the sides.
For the second round, you can add to anything you have left over from round one. You'll want this batch to be a bit thicker, so take it easy on the milk. We're also going to add in a dash of each of the spices from earlier. This will give it an amazing spiced flavor and a lovely warm brown color.
To get fun stripy action, spoon your spiced glaze into a zip top bag. Cut the tiniest of corners off one side of the bottom of the bag.
Gently squeeze the glaze through the hole for stripes or swirls or criss crosses, or whatever makes you happy. You don't get to make an art project out of coffee shop scones, so go crazy and have a ball.
These are best served right away, but still taste great on the second day if stored in an air tight container.
You could use pumpkin pie spice in place of the spices added in this recipe, if you have it. I had all of these in my pantry, so I just added them separately.