Posted in /Cooking/Breads on Saturday, December 26, 2020
This is a scone we take on camping and hiking trips because it is a great energy boost at lunch time and doesn't involve taking the stove out.
3 cups flour
2 tablespoons baking powder
3/4 teaspoon onion powder
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup butter cut into cubes
1 cup full-fat sour cream
2 tablespoons milk + as needed
1/2 cup fresh chives, chopped
1 large egg, beaten for egg wash
2 cups optional ingredinets (cheese, bacon, ham, jalepenos etc)
- Preheat the oven to 400 degrees (F) and set a rack on the upper-middle level. Line a large baking sheet with parchment paper and set aside.
- In the bowl of a food processor combine the flour, baking powder, onion powder, sugar, salt, and pepper
- Add the butter and combine with the food processor until the mixture is a course meal.
- In a stand mixer gently stir the sour cream and milk into the flour mixture; the dough will be soft, sticky, and shaggy. Add in optional ingredients (cheese, bacon, ham, jalepenos etc)
- Lightly flour your hands, then gather the dough into a ball. Transfer the dough to a well-floured surface and pat the dough into a large rectangle approximately 2" inch thick. The dough will look very shaggy - not to worry!
- Use a small round biscuit cutter to cut out about 8 scones, reshaping the dough as needed and using scraps to form new rounds of dough.
- Place the scone cut-outs onto the prepared baking sheet, leaving a little space in between each one for slight spreading.
- Brush each scone with a little beaten egg
- Bake the scones for 18- 20 minutes, or until they are lightly golden brown on top. Serve at once!
Eat them straight off the pan like we do... with sunny side up eggs and extra bacon.