This comes from one of our favorite places on the west coast – Cowgirl Creamery – and it’s a simple easy way to start a day with some flavor and flair. The original recipe calls for Creme Fraiche but we often can’t find that in the small grocery stores on the Oregon coast so we’ve settled for the more conventional sour cream. It works just as well, but if you’re feeling fancy, go find yourself come creme fraiche.
For x4 medium scones you’ll need: x1 cup flour, 1/2 Tbsp baking powder, 1/4 tsp salt, 1 tbsp brown sugar, 3 Tbsp unsalted butter (cold), 1/4 cup sour cream, 2 eggs.
Preheat the oven to 400.
Sift and combine the dry material in a large bowl – flour, sugar, salt, baking powder. Using your hands, pastry knives, etc, fold in the butter until the whole thing feels like coarse damp sand.
In a separate bowl remove one of the yolks (leaving the white for later use) and whisk it together with the other egg (white and yolk included). Add the sour cream to the whisked eggs, and whisk that together until smooth.
Gently combine the sour cream & egg mixture into the flour mixture with a wooden spoon. Don’t mix it up too much, just enough to combine everything together.
Add a splash of cold water to the separated egg white and mix together until combined well.
With a large spoon, drop about 1/4-1/3 cup of the mixture into a greased cast iron skillet or baking dish forming small mounds. You should be able to get x4 of these mounds from the mixture.
Brush the egg white/water mixture lightly over the top (you won’t use all of it) and place them into the preheated oven. Cook until golden – approx 15-20 mins.
Serve with butter, jam, lemon curd, etc.