Nutmeg Scones

Who doesn't like a good breakfast pastry?  Scones are great because they're a flakier, slightly sweeter version of say toast or an english muffin, but not quite as deviant as, say, a bear claw or danish.  I like to put out scones at brunches, and they're always a hit, sometimes prompting an intense scone vs. crumpet debate (crumpets are more porous and contain yeast, where scones instead utilize baking powder.  scones also originated in Scotland while crumpets came from Wales).

My favorite scone recipe includes nutmeg and so the other morning I adapted the ingredients around what I had and the quantity of scones I was hoping to make.

Ingredients:
1 cup flour 
1/8 cup sugar
1/2 + 1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 cup butter
1/4 cup sour cream
1 egg

I typically utilize a food processor to make scones, but all I currently have in my kitchen is a mini processor, hence the tiny proportions of ingredients.  Feel free to multiply the above ingredients if you have a larger preparation vessel. 

Step 1: combine the dry ingredients (the first six on the above list)

Step 2: Add the butter.  Make sure your butter is still cold and chopped into a cubes (a must in most dough recipes).  This is why the processor is ideal because the blade helps cut the butter into the dry ingredients, much more easily than if you attempted this by hand. 

Step 3: Add the wet ingredients (egg and sour cream):

Once completely pulsed, you'll get a crumbly mixture.  Pour it onto a floured surface and knead into a large ball of dough.  Separate the dough in half and depending on the size of scones you want to make, cut them accordingly.  I made 8 mini scones so I hand patted each half of the dough into a square and cut it in quarters along the diagonals. 

Spray a baking sheet with cooking spray and place your scones on top.  For added flavor, sprinkle some sugar and nutmeg atop the scones before baking.  For even more added crunch, create an egg-white wash (just whisk egg whites and water) and rub/paint a little on top of the scones before adding the sugar/nutmeg.  Then bake for 10-15 minutes in a 350 degree oven. 

Serve warm when the flakiness can be most appreciated.  Serve with devonshire cream or lemon curd like at a fancy tea establishment or simply butter or jams.  Or you could use nothing at all, since they have enough flavor to stand out on their own. 

lemon curd!