Sunday, June 10, 2012

Sunday Morning With Gooseberry and Scones

My husband recently started a business and it is my job to try different recipes with his product. Lucky me, that means I have an excuse to show off some Pyrex!  This is the recipe I tried out this morning:  Apple Sour Cream Scones drizzled with Oregon Black Truffle Oil.  They are amazing, and even better when served in Gooseberry!  
Here is the recipe if you're interested:
            2 cups all-purpose flour
            1/3 cup sugar
            1 teaspoon baking powder
            1/4 teaspoon baking soda
            1/2 teaspoon salt
            8 tablespoons unsalted butter, cold or frozen
            1/2 apples peeled and cut into cubes
            1/2 cup sour cream
            1 large egg
            Xylo’s Oregon Black Truffle Oil

·      Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
·      In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture; use your fingers to work in butter, and then stir in apples.
·      In a small bowl, whisk sour cream and egg until smooth.
·      Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
·      Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Cut into 8 triangles; place on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 5 minutes and then drizzle with Oregon black truffle oil before serving.  

Thrifter Sister Hanna 

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