For Father’s day, since I’m poor, I decided I would make each important man his own pastry because the way to a man’s heart is through his stomach.
My father is diabetic and has a slew of food allergies to boot but he loves scones. I have a great and simple scone recipe, but for father’s sake I used some special ingredients to suit his dietary needs.
Yesterday’s batch was blueberry and almond–his two favourites–but I’ll post the original here so that you can make your own combination.
Yields 12 scones
- 1 cup Sour Cream*
- 1 teaspoon Baking Soda
- 4 cups Flour*
- 1 cup White Sugar
- 2 teaspoons Baking Powder
- 0.25 teaspoon Cream of Tartar
- 1 teaspoon Salt
- 1 cup Butter
- 1 Egg
- 1.5 teaspoon Vanilla Extract*
* I substituted 12 oz of Whole Soy Blueberry yogurt for Sour Cream, Spelt flour for regular, and Almond Extract for Vanilla. I also added a cup of frozen blueberries to the batch. I also added almond slivers at the end for an extra tasty crunch.
- Preheat the oven to 350°F.
- In a large bowl combine flour, sugar, baking powder, cream of tartar and salt. Set aside.
- In a separate bowl mix together sour cream, egg and baking soda. Add vanilla extract. Combine this mixture with the dry ingredients.
- Cut in the butter.
- Mix together–not too long! Spread mixture out onto a floured surface and knead lightly.
- Flatten out into a half inch thick round. Cut into wedges.
- Bake on un-greased cookie sheets for 10-12 minutes or until golden around the edges.
Scones have the tendency to be dry, although with this recipe they usually aren’t, but if handled too much during the mixing/kneading process and they definitely will be.
Coming up next: Quick Peach Turnovers