Laced with vibrant orange zest and salty macadamia nuts, these luscious cream scones get tang and additional richness from sour cream.
Macadamia–Sour Cream Scones
Serves: 12 to 16
Ingredients
- 2 1⁄2 cups all-purpose flour
- 1⁄3 cup plus 1 teaspoon granulated sugar, divided
- 1 tablespoon baking powder
- 1 tablespoon fresh orange zest
- 1⁄2 teaspoon fine sea salt
- 1⁄4 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cubed
- 1⁄3 cup chopped roasted salted macadamia nuts
- 1⁄2 cup sour cream
- 1⁄4 cup plus 3 tablespoons cold heavy whipping cream, divided
- 1⁄2 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1⁄3 cup sugar, baking powder, orange zest, salt, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in macadamia nuts.
- In a small bowl, stir together sour cream, 1⁄4 cup plus 2 tablespoons heavy cream, and vanilla extract. Add to flour mixture, stirring until a shaggy dough forms. Working gently, bring mixture together with hands. (If mixture won’t come together, add more heavy cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding in half 5 to 7 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- In a small bowl, whisk together egg and remaining 1 tablespoon cream. Brush mixture over tops of scones. Sprinkle with remaining 1 teaspoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 11 to 13 minutes. Serve warm.
Notes
Kitchen Tip: Measure flour by spooning into measuring cup and then leveling with a straight edge.
