Wednesday, January 15, 2020

Grandma's Famous Sour Cream Scones {with gluten free option!}

Today I bring you yet another one of my grandma's famous recipes. Not only is she a great baker, but she is one of the most experienced gluten free bakers out there. My grandpa was diagnosed with celiac many decades ago before celiac was even really a thing (they called it "sprue" back then), so she was a lone pioneer in the gluten free baking world. Now the combination of her great recipes and the new and improved gluten free flour these days is an unstoppable force of yumminess for us poor celiacs of the world.

But don't let this celiac talk scare you, these scones are awesome with regular wheat flour too!

The flavor options are endless! Grandma usually makes them with dried cranberries and walnuts, so that's my personal favorite. She has made them before with dried apricots too. She always made chocolate chip ones for the little kids who turn their noses to such delicate flavors as dried fruit and nuts. You can even try adding fresh or frozen berries.

It's getting harder and harder to photograph food these days. My 3-year-old and almost-2-year-old can smell chocolate from 20 miles away, so as soon as I pulled these out of the oven, they pushed chairs up to the counter from the dining room and hovered over the pan while I was photographing them, like a pair of vultures. As you can see from the above picture, it didn't take long for them to take a few stabs at the melty chocolate chips.

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    • Grandma's Famous Sour Cream Scones

    • Makes 6 scones

    • 1 cup all-purpose flour (or use gluten free all-purpose mix. I like this one)
    • 1/2 tablespoon baking powder
    • 1/8 teaspoon salt
    • 2 tablespoons granulated sugar (plus more for rolling)
    • 1/4 cup salted butter, softened
    • 2/3 cup sour cream  (*see substitutes below)
    • 1 1/2 cups add-ins of choice (nuts and dried fruit, fresh or frozen berries, chocolate chips, etc. If using berries, cut total add-in amount to 3/4 cup)

    • Preheat oven to 425ºF.

    • Combine the flour, baking powder, salt, and sugar. Add the sour cream and butter and blend with fork or pastry blender. If the dough seems dry or crumbly at all, add milk a couple teaspoons at a time (if you are using frozen berries, be aware they will add some moisture to the dough!). Stir in your add-ins. 

    • Sprinkle your counter with sugar and press your dough into 9 inch circle. Sprinkle the top with sugar, then cut into 6 triangles with a pizza cutter or knife. Place on a lightly greased or parchment lined cookie sheet. 

    • Bake for about 14 minutes at 425ºF or until lightly browned. 

    • *In place of sour cream, you can sub 2/3 cup plain greek yogurt OR combine 1/3 cup milk and 1 tablespoon lemon juice and let rest for about a minute to thicken before adding OR 1/3 cup plus 1 tablespoon buttermilk

1 comment:

  1. These are awesome! The mix in options are fun, but the sour cream is the star flavor here. I used a pinch of fresh nutmeg to play up the richness and rolled them lightly in sugar before baking. I had Bob’s Red Mill 1:1 gluten free Flour and it worked out great. Give these a try!!