Introducing a delightful recipe that’s as comforting as curling up with a good book β Dill Sour Cream Scones! πΏπ₯ These savory scones, discovered amidst the pages of a cherished cookbook, promise to elevate your culinary repertoire with their delicate flavor and tender texture. Perfect for those cozy winter days or as a delightful addition to any brunch spread, these scones are a testament to the simple joys of homemade baking.
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 eggs
- 1/2 cup sour cream
- 1 tablespoon fresh dill
- 1 teaspoon dried dill weed
Instructions:
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Preheat Oven: Begin by preheating your oven to 425Β°F (220Β°C). This ensures that your scones bake evenly to golden perfection.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir until all the dry ingredients are well incorporated.
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Incorporate Butter: Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for achieving that flaky scone texture.
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Prepare Egg Mixture: In a separate small bowl, beat the eggs until well blended. Then, add the sour cream and both fresh and dried dill. Mix until everything is thoroughly combined, infusing the mixture with that delightful herbaceous flavor.
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Combine Wet and Dry Ingredients: Pour the egg mixture into the bowl of dry ingredients. Stir gently until a soft dough forms, pulling away from the sides of the bowl. Be careful not to overmix, as this can result in tough scones.
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Knead the Dough: Turn the dough out onto a well-floured surface. Knead the dough gently about 10 times, folding it in half, then folding it toward you and pressing away from you with the heels of your hands. Give the dough a quarter turn and repeat until it’s smooth and elastic.
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Roll Out the Dough: With a lightly floured rolling pin, roll the dough into a rectangle measuring approximately 9×6 inches. This step ensures that your scones are of uniform thickness, resulting in even baking.
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Cut Into Triangles: Using a sharp knife, cut the rolled-out dough into 6 (3-inch) squares. Then, cut each square diagonally in half to create 12 triangular scones.
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Arrange on Baking Sheet: Place the scones on an ungreased baking sheet, ensuring they are spaced about 2 inches apart. This allows for proper airflow during baking, ensuring that the scones rise evenly.
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Bake to Perfection: Slide the baking sheet into the preheated oven and bake for 10 to 12 minutes, or until the scones are beautifully golden brown and a wooden pick inserted into the center comes out clean. Keep an eye on them to prevent over-browning.
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Cool and Serve: Once baked to perfection, transfer the scones to a wire rack to cool for about 10 minutes. This allows them to set slightly before serving. Enjoy these delectable Dill Sour Cream Scones warm or at room temperature, paired with your favorite soup or simply savored on their own.
These Dill Sour Cream Scones are a testament to the beauty of simple ingredients coming together to create something truly magical. With their tender crumb and delightful herbal notes, they’re sure to become a beloved addition to your baking repertoire. Whether enjoyed for breakfast, brunch, or as a comforting snack, these scones are bound to impress with their irresistible flavor and texture. So, roll up your sleeves, preheat that oven, and get ready to embark on a culinary adventure that’s as satisfying as it is delicious! πΏπ₯β¨
