How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Thursday, January 23, 2014

English Scones

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup butter
8 oz container of sour cream
1 egg yolk, beaten
1 egg white, beaten
jam or jelly

In a bowl:  put all dry ingredients and mix well.  Add butter w/ a pastry blender or fork until it's coarse and crumbly.  Make a well in the center.

In a separate bowl, mix sour cream and egg yolk.   Add this into the well and mix it all together with a fork until it's well combined (but it's gonna seem dry).

Turn this onto a lightly floured surface and knead until it's nearly smooth.  Pat into a 7 inch circle and cut into wedges (12).  Arrange these cut wedges on an ungreased baking sheet about 1" apart.  Brush w/ egg white.  Bake at 400 for 10-12 minutes or until the edges are just brown.  Cool for 10 minutes.  These are best served warm.  Store in an airtight container . . . but only for a day or two!

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