Categories: Scones
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup salted butter, softened to room temperature
- 8 ounces whipped cream cheese at room temperature
- 6.5-ounce package Boursin Cheese with Herbs at room temperature
- 2 large eggs, beaten
- 1 cup sour cream
Directions
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Preheat oven to 425 degrees F., rack in the middle position.
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In a mixing bowl, combine the flour, cream of tartar, baking powder, baking soda, and salt. Mix thoroughly.
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Mix in bits of salted butter with two forks or a piecrust blender, just as you would for piecrust dough.
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Mix cheeses and the beaten eggs and sour cream, thoroughly.
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Add the cheese, egg, and sour cream mixture to the dry ingredients. Stir the dough with a fork until everything is thoroughly combined. The resulting mixture should be roughly the consistency of cottage cheese.
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Use a large spoon to drop the biscuits onto an ungreased baking sheet. You can make 12 very large scones, 24 medium sized scones, or 4 to 5 dozen mini scones. (You can bake one sheet at a time with this dough—it’ll be fine in the bowl for a half-hour or so while you wait for the first batch to bake.)
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Bake the scones at 425 degrees F. for 14 to 16 minutes for very large scones, 12 to 14 minutes for medium-sized scones, or 8 to 10 minutes for mini scones baked in miniature cupcake tins sprayed with Pam or another nonstick cooking spray.
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DON’T OVERBAKE these scones. The rule of thumb here is that if they look done, they are done.
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Cool the scones for at least 5 minutes on the cookie sheets, and then remove them with a spatula.
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Serve the scones in a towel-lined basket so that they stay warm.