Categories: Pastry
Ingredients
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup salted butter
- 2 large eggs, beaten
- 3/4 cup sour cream or peach yogurt
- 3/4 cup peach jam
- 1/2 cup whipping cream
Directions
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Preheat oven to 425°F, rack in the middle position.
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Use a medium-size mixing bowl to combine the flour, brown sugar, cream of tartar, baking powder, baking soda, cinnamon, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.
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Stir in the beaten eggs, sour cream, and peach jam, and then mix everything up together.
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Add the whipping cream and stir until everything is combined.
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Drop the scones by soup spoonful on to two cookie sheets sprayed with Pam or another nonstick baking spray. Alternatively, you can line your baking sheets with parchment paper. Divide your dough so that there are 9 scones for each cookie sheet.
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If you have two ovens, you will bake one sheet in the upper oven and one in the lower oven. If you only have one oven, it will probably have 4 racks inside. Bake your scones on the two middle racks, switching their positions halfway through the baking time.
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Once the scones are on the cookie sheets, wet your impeccably clean fingers and shape them into more perfect rounds. Then flatten them with your moistened palms. They will rise during baking, but once you flatten them, they won’t be too round on top.
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Bake the scones at 425°F for 10 to 12 minutes, or until they’re golden brown on top.
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Cool the scones for at least 5 minutes on the cookie sheet and then remove them to a wire rack with a metal spatula. (If you used parchment paper, all you have to do is position the cookie sheet next to the wire rack and pull the paper over to the rack.)
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When the scones are cool, you can cut them in half lengthwise and toast them for breakfast.