Breakfast is admittedly not my favorite meal of the day. It’s not really the cooking or eating, but the thought of starting out my day having to do dishes. I find that very discouraging, don’t you? While our daily breakfast fare is usually Sweetgrass Granola or a simple fried egg, on the weekends, I do sometimes try to fancy it up a little. I love this recipe for scones sweetened with honey instead of sugar.
1 cup sour cream*
1 teaspoon baking soda
Preheat oven to 350 degrees. Combine sour cream and baking soda in a small bowl and set to the side.
4 cups flour**
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
Mix dry ingredients in a large bowl. (I use my Kitchen Aid!)
1 cup butter
Cut in butter. I don’t know what your method for “cutting in” butter is, but mine involves slicing it up and then sort of mixing it to the consistency of crumbs with my hands. I’m sure there is a more professional way to do this.
1 large egg
3/4 cup honey
Add the egg and honey as well as the sour cream mixture. At this point I also add any extras, such as dried cranberries, raisins, dried strawberries, chocolate chips, etc. (Usually a couple of handfuls, no more measuring than is necessary, please!) I try to do as little kneading as possible—overworking the dough ruins the texture of the scone in my opinion.
I roll the dough out into a circle, about the size of a small pizza and slice the scones into wedges. Put them on a greased baking sheet and bake for 12-15 minutes. Serve warm, with some fresh homemade jam. YUM.
*For my raw cow’s milk drinking friends, I make my own sour cream. By make, I mean accidentally leave a jar of cream in the fridge for weeks until it is really, really thick. Accidentally delicious!
**I use about half whole wheat and half all-purpose, depending on what is in my cupboard at any given. For the whole wheat, if you don’t grind it yourself, I recommend Weisenberger Mill soft whole wheat pastry flour, which is milled—and sometimes grown—in Kentucky.
