2 cups unbleached all-purpose flour
1/3 cup granulated or superfine sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon baking soda
1/2 cup (1 stick/4 oz./113g) unsalted butter, chilled, cut into 1/4-inch slices
2 teaspoons finely grated lemon zest
1 medium apple (such as Granny Smith) peeled, cored and cut into 1/2-inch cubes
1/2 cup sour cream mixed with 4 tablespoons water
2 tablespoons maple-sugar or granulated sugar (optional)
Preheat oven to 375 degrees F/190 degrees C. Line a baking sheet with parchment paper.
Sift the flour, sugar, baking powder, salt, cardamom and baking soda into a large bowl. Using a pastry blender, cut in the butter until the particles range in size from coarse meal to peas.
Lightly stir in the lemon zest and apple cubes. Add the sour cream mixture all at once. Stir and toss with a fork until the dry ingredients are moistened. Add additional water, teaspoon by teaspoon, if needed.
Transfer the soft, sticky dough to a lightly floured work surface, and gently knead a few times only until the dough holds together. With a lightly floured hand, pat into an 8 1/2-inch circle. Cut the circle into 8 pie-shaped wedges. Place the wedges on the parchment paper lined baking sheet and sprinkle maple-sugar over the tops (optional).
Adjust oven rack to lower third of oven and bake scones in preheated oven for 20 to 25 minutes, until light golden brown. Serve warm or at room temperature.
Makes 8 scones.
Photograph taken by Diana Baker Woodall© 2006
Date: October 13, 2006