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Epicurious

Nutmeg-Scented Scones

4.4

(21)

Lovely with clotted cream and raspberry jam.

Recipe information

  • Yield

    Makes 8

Ingredients

2 cups all purpose flour
1/3 cup golden brown sugar
2 teaspoons baking powder
1 1/4 teaspoons freshly grated whole nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup sour cream
1 egg white, beaten to blend with 2 teaspoons water (for glaze)
2 teaspoons sugar

Preparation

  1. Step 1

    Preheat oven to 425°F. Combine flour, brown sugar, baking powder, 1 teaspoon nutmeg, baking soda, and salt in processor; blend 10 seconds. Using on/off turns, cut in butter until mixture resembles coarse meal. Add sour cream. Using on/off turns, blend until moist clumps form. Turn dough out onto floured work surface. Knead 4 turns to form ball. Roll out dough to 8-inch square (about 3/4 inch thick). Cut square into 8 wedges. Brush with egg-white glaze; sprinkle with 2 teaspoons sugar and 1/4 teaspoon nutmeg. Transfer to baking sheet, spacing 2 inches apart.

    Step 2

    Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. (Can be made 3 days ahead. Store scones airtight at room temperature. Rewarm in 350°F oven 10 minutes, if desired.)

TagsSconePastriesNutmegHerbs & SpicesSour CreamDairyBreakfastBrunchNut FreeQuickEasyMake AheadBakingFood ProcessorBon Appétit
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