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You are here: Crunchy Creamy Sweet / Breakfast / Sour Cream Scones with Lemon Glaze – Improv Challenge January

Sour Cream Scones with Lemon Glaze - Improv Challenge January

Published: Jan 19, 2012 · Modified: Feb 25, 2019 by Anna · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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This month I joined the Improv Challenge. As a participant, you have to make something that will include two ingredients the same for everyone. This month the ingredients are lemon and sour cream.

As I am looking for healthy and satisfying breakfasts this month, I decided on making scones.

Did you know that with just one lemon you can make yummy, refreshing scones? Perfect for this season, when we are trying to enjoy citrus fruits.

The sour cream in this recipe makes those babies rich, flaky and delicate in flavor while lemon adds burst of freshness and citrus. The glaze is not too tart nor too sweet. Just right on top of the scones. 🙂

Sour Cream and Lemon Scones with Lemon Glaze
I slightly changed this recipe.

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for scones:
2 cups all-purpose flour
¼ cup granulated sugar
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ cup unsalted butter, cold, cut into tablespoon pieces
¼ c sour cream
¼ teaspoon baking soda
about 2-3 tablespoon of milk
zest of 1 lemon
1 large egg

Mix sour cream and baking soda in a small measuring cup. Set aside.
In a large mixing bowl, whisk all dry ingredients together ( flour, sugar, baking powder, soda, salt and nutmeg ). Add butter and cut it in using a pastry cutter.
Add enough milk to sour cream and soda mixture to make ½ cup of liquid.
Add sour cream and milk mixture, egg and the zest to your dry ingredients and stir gently until just combined.
Place the dough onto a lightly floured surface, divide into two parts. Flatten each one into a disk, about ½ inch thick. Cut in half and then each piece in half again and again. You should have  8 scones.
Place them all on a parchment paper-lined baking sheet. Repeat for the second disk.
Now you should have 16 scones nicely placed on a baking sheet. Place the baking sheet into the refrigerator, preferably overnight, or at least 30 minutes.
When ready, preheat the oven to 425 degrees. Bake the scones for 13 - 15 minutes for the 30-minute refrigerated ones, or 15 - 18 minutes for the overnight refrigerated ones.
Cool on wire rack.

for the glaze:
juice of ½ lemon
½ cup powdered sugar

Whisk it all together until smooth. Glaze cooled scones.

There you go: a citrus - fresh breakfast, ideal for January morning!

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Reader Interactions

Comments

  1. Richard says

    January 29, 2012 at 3:27 pm

    I love to cook, but baking is a challenge. i made these yesterday using your recipe. I have to find a good hiding space to keep them away from my bride. They are wonderful. I just have one question - when do you add the lemon zest? I assumed with the milk, sour cream and egg mixture. Is that right?

    • Crunchy Creamy Sweet says

      January 29, 2012 at 5:14 pm

      My bad - I am so sorry for not including it.. It will be corrected ASAP! But you got it right - add it to the wet ingredients and then mix all together. I am so happy you tried this recipe! 🙂 Thank you so much!! Have a wonderful Sunday and once again, I am sorry for the confusion...

    • Richard says

      January 30, 2012 at 12:38 am

      I figured I had it right, because it was so good!

    • Crunchy Creamy Sweet says

      February 04, 2012 at 11:40 pm

      I am so happy you like them! 🙂 Thank you so much for letting me know, Richard!

  2. Hearty Appletite says

    January 23, 2012 at 5:09 am

    Hello fellow ICCer! Yumalicious! I do love a good scone with glaze 🙂

    • Crunchy Creamy Sweet says

      January 23, 2012 at 4:48 pm

      Thank you 🙂

  3. Ruth Reynoso-Sance says

    January 22, 2012 at 3:33 pm

    Ideal indeed! Those scones look amazing!

    • Crunchy Creamy Sweet says

      January 23, 2012 at 4:49 pm

      Thank you, Ruth!

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