Multigrain Sour Cream Scones Recipe

Name: Multigrain Sour Cream Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour (125 grams); 1/2 cup barley flour or 2/3 cup whole spelt flour (74 grams); 1/3 cup whole wheat pastry flour (40 grams) (regular whole wheat flour works, too); 1/4 cup toasted wheat germ (20 grams); 1 teaspoon kosher salt; 1 tablespoon baking powder (aluminum free); 1/4 teaspoon baking soda; 3 tablespoons sugar + 1 tablespoon for sprinkling on top (36 grams + 12 grams); 1 teaspoon ground cinnamon + 1/2 teaspoon for sprinkling on top; A large pinch of freshly grated nutmeg; 2 tablespoons (20 grams) dried currants or dried sour cherries; 3 tablespoons (1.5 ounces / 42 grams) melted butter, plus another tablespoon (.5 ounce / 14 grams) for brushing the scones; 1 teaspoon vanilla extract; 3/4 cup sour cream (170 grams / 6 ounces); 1/4 cup + 1 tablespoon heavy cream (71 grams)

Servings: persons

1 cup all-purpose flour (125 grams)
1/2 cup barley flour or 2/3 cup whole spelt flour (74 grams)
1/3 cup whole wheat pastry flour (40 grams) (regular whole wheat flour works, too)
1/4 cup toasted wheat germ (20 grams)
1 teaspoon kosher salt
1 tablespoon baking powder (aluminum free)
1/4 teaspoon baking soda
3 tablespoons sugar + 1 tablespoon for sprinkling on top (36 grams + 12 grams)
1 teaspoon ground cinnamon + 1/2 teaspoon for sprinkling on top
A large pinch of freshly grated nutmeg
2 tablespoons (20 grams) dried currants or dried sour cherries
3 tablespoons (1.5 ounces / 42 grams) melted butter, plus another tablespoon (.5 ounce / 14 grams) for brushing the scones
1 teaspoon vanilla extract
3/4 cup sour cream (170 grams / 6 ounces)
1/4 cup + 1 tablespoon heavy cream (71 grams)

1
["Heat your oven to 400u00b0F. Line a baking sheet with parchment.", "In a small bowl, combine the 1 tablespoon of sugar with the 1/2 teaspoon of cinnamon, to make the topping. In a large bowl, whisk together all of the remaining dry ingredients, except the currants. Sprinkle them over after you've whisked the other dry ingredients and lightly toss to coat. (You're doing this to keep them from clumping together in the dough.", "In a medium bowl, whisk together thoroughly 3 tablespoons of the melted butter, the vanilla, the sour cream and the heavy cream.", "Gently stir the wet ingredients into the dry ingredients. Once combined, turn the dough out onto a floured surface. Very lightly knead about 4 quarter-turns. Flour your hands well if the dough seems sticky.", "Put the dough onto the parchment-lined baking sheet. Shape it into a 7"" disk; then, brush with the remaining melted butter.", "Cut the disk into eight wedges. Pull them apart, leaving no more than an inch between the pieces. Sprinkle generously with cinnamon sugar. Bake for 15 minutes or until a rich golden brown around the edges. (If you like them lighter, take them out after about 13 minutes.)", "Enjoy!! ;o)"]

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour (125 grams), 1/2 cup barley flour or 2/3 cup whole spelt flour (74 grams), 1/3 cup whole wheat pastry flour (40 grams) (regular whole wheat flour works, too), 1/4 cup toasted wheat germ (20 grams), and more.

Yes, Multigrain Sour Cream Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Multigrain Sour Cream Scones

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