Sour cream scones are a wonderfully soft and delicate treat that combines ease of preparation with great flavor. These scones are popular in both home and restaurant cooking, thanks to their versatility and ability to go with both tea and coffee.
The main advantage of this dish is that the sour cream filling not only gives the scones a special texture, but also makes them incredibly flavorful.
The history of the appearance of buns in sour cream filling has folk roots, as many culinary traditions used simple and affordable ingredients to create hearty and delicious dishes. Sour cream as a base not only enhances the flavor, but also adds a special sourness that harmonizes with the delicate dough.
Ingredients:
- warm milk – 300 ml;
- dry yeast – 1 tbsp;
- egg – 1 pc;
- vegetable oil – 100 ml;
- vanilla sugar – 10 g;
- sugar – 100 g;
- baking soda – ½ tsp;
- 9% vinegar – 1 tsp;
- flour – 700 g.
Ingredients for the filling:
- milk;
- cinnamon;
- sugar;
- sour cream.
Preparation of buns in sour cream filling:
In a bowl with warm milk pour yeast, vanilla sugar, classic sugar. Pour vegetable oil into the milk, beat the egg, stir.
Add 6 tablespoons of flour to the mixture, stir. Leave the opara for 10 minutes until the yeast is activated.
Pour vinegar to the baking soda and add the extinguished baking soda to the opara, stir. Add the flour in batches and knead the dough
, until it is soft and elastic
.
Leave it in a bowl for 1 hour under a towel
. Roll out the dough into an area equal to the baking tray and transfer it there. Use a knife to divide the dough in the tray into buns.
Leave the buns on the tray under a towel for 10-20 minutes and then brush each one with milk and sprinkle the tops with sugar.
Sprinkle the tops of the buns also with cinnamon
. Bake the buns at 180 degrees for 25-30 minutes. Pour sugar to taste into the sour cream, mix, pour it on the hot buns and spread it all over their surface.
Leave the buns to soak in the sour cream for 1 hour.
Then you can serve the buns for tea.
