As I was first tasting these Cinnamon Sour Cream Scones with Pearl Sugar, I became super excited to be able to share them with you. There are times I just want to reach through the computer screen with food and say, “You gotta try this!” This was one of those times.
We love scones. You will definitely want to check out my lemon scones and my cinnamon chip scones recipes also. This new recipe was developed by my friend, Cara Wells. She sent the recipe my direction and said I could share.
While sugar pearls are one option for a filling item (and my opinion the best), you could also add 1/2 cup dried cranberries, dried blueberries or raisins. You may not be familiar with pearl sugar. I wasn’t either. These are made by stirring up sugar as it cooks. You end up with crunchy, little, sweet morsels of crystalized sugar.
Cinnamon Sour Cream Scones with Pearl Sugar – Ingredients
2 C all purpose flour
2 Tbs. granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ C chilled butter cut into small pieces
1 C sour cream
2 Tbs. milk
filling – 1 C sugar pearls (see recipe below)
Cinnamon Sour Cream Scones with Pearl Sugar – Directions
- Make pearl sugar (see recipe below)
- Preheat oven to 450 degree
- In large mixing bowl, combine dry ingredients.
- Cut in butter.
- Make a well in the center, than add sour cream, milk, and filling, and stir until just combined…do not over mix!
- On a floured surface, gently knead 8-10 strokes.
- Pat dough gently into a rectangle or square, until 1/2” thick.
- Cut with pizza roller into squares, than in half diagonally to create small triangles.
- Alternately, you can pat the dough into a circle and cut like a pizza. Making two circles of dough makes smaller scones.
- Place scones on parchment paper lined baking sheet and bake 10-12 minutes until lightly browned.
- Cool on wire racks.
How to Make Pearl Sugar
1 C granulated sugar
- In large cook pot, stir sugar with wooden spoon over high heat.
- As the sugar melts, keep stirring and scraping the bottom of the pan until it is all lumpy and in small chunks.
- Break up any large pieces with the spoon. I put the cool pieces in a plastic bag and used the flat side of a meat mallet to pound. You don’t want the pieces too big or they could hurt your teeth.
- Spread on cookie sheet to cool.
8 oz. powdered sugar
1 Tbs. pure almond extract
1/4 C milk
- Whisk together sugar and almond extract, and add the milk slowly until the icing is the consistency of a runny pancake batter.
- Dip the tops of the scones in the icing, scraping off any excess on the side of the bowl, and place on wire rack to dry.
- I like to either spread plastic wrap o the counter for the icing to drip onto, or place the wire rack on top of a cookie sheet for an easy cleanup.
- Note: I believe you could half this recipe.
- Note #2: I like almond, but I don’t love it. Rather than following her instructions, I did 1 Tbsp of vanilla and 1 tsp of almond extract.
I’m hoping your family enjoys this recipe as much as we do. Happy eating!