This has been adapted from The Cowgirl Creamery. It’s an easy addition to a great breakfast with eggs and hash browns.
For 5-6 small scones you’ll need: 1 c flour, 1 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 c sour cream (or a full fat yogurt could work here too, add up to +2 Tbsp for moist muffins, less for more flaky), 3 Tbsp vegetable shortening, 1 Tbsp fresh lemon juice, 1 tspn finely grated lemon zest, 2 eggs (with 1 yolk separated and the 1 egg white set aside), a little oil for the baking pan.
Preheat oven to 400.
Combine the flour, baking powder, sugar and salt in a medium bowl. With your fingers, gently work in the vegetable shortening into the flour mixture until it has the consistency of a very coarse sand.
Whisk together the sour cream, lemon juice, zest and 1 egg plus 1 egg yolk until smooth. With a spoon, gently fold in the sour cream mixture into the flour mixture. Don’t over mix, but make sure it is well combined.
Whisk together the set-aside egg white with a little water until well combined.
Lightly oil a biscuit baking tin. With a large spoon or small scoop, place large golf-ball-sized scoops of the mixture into the oiled biscuit baking tin. Brush the egg white mixture gently over the top of each.
Bake until golden brown – about 20 minutes.