Little cakes

It has occurred to me that most food writers feature pictures of their culinary creations. Although I have found mine to be tasty enough I never thought they were as photogenic as Goldie. These little cakes appeared in the easy baking section of the New York Times and are called sour cream fruit scones. They are light and delicious and much moister than what I have thought of as a scone. They suggest using cup up frozen fruit which I was happy to use because I had some sitting in the freezer but I am sure some fresh fruit would work as well. The benefit of frozen fruit is that it keeps the butter cold. I think you could probably use frozen butter. They also note that unbaked scones will keep in the freezer for a few months but I wouldn't bother to make these and then freeze them since they only make about 8 scones.

Heat oven to 400 with rack in upper third and line a baking pan with parchment

In a bowl mix together

2 cups flower

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

Grate 4 ounces (1 stick) butter into dry ingredients, using the large hoes of a box grater, stopping occasionally to squeeze butter into flower.

(I think this can easily be accomplished if you have a food processor. Mix dry ingredients, cut butter into small pieces and process a few times and pour into bowl)

Add 1 cup frozen fruit in small pieces. I had only a few pieces of peaches and a lot of mango. Cherries or berries are also possibilities.

I forgot to add the fruit at this point so I just added it at the end and they came out fine.

Mix 1/2 cup sour cream or yogurt with 1/2 cup milk (whatever you have on hand). I had some coconut yogurt and thought that would pair well with mango.

Add dairy mixture to flour mixture and stir with a fork until all flour is combined. Dough will look shaggy and impossible to handle. Cover your hands with some flour and squeeze the dough together and knead it a bit in the bowl. Dump it out onto a floured surface. Roll it around a bit and form it into a rectangle about an inch thick. It will look barely held together but cut it into 8 squares.

Place each square on the baking sheet and brush some beaten egg on the tops. Bake in oven 18 to 22 minutes until nicely browned.

It says they will keep in a covered container for 3 days but mine were gone in 24 hours.

They were not as pretty as Goldie but they tasted very good.

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