If you’ve ever enjoyed breakfast or brunch at The Cottage in La Jolla you might have tasted their signature scones. These delicious and moist scones are freshly baked everyday and are usually served with most egg dishes with a side of homemade jam. If you’ve ever wanted to learn how to make these at home then you’re in luck! The Cottage recently shared their delicious scone recipe on Facebook and we thought we’d share it with you all!
2 Cups all-purpose flour
3 tbs of sugar, white
2 tbs of baking powder
1 tsp of baking soda
1 tsp of sea salt
5 tbs of unsalted butter
1 cup of sour cream
1 egg yolk
1/2 cup of heavy cream
1/4 cup raw sugar
Preheat oven to 400 degrees F.
In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add butter until coarse meal forms. Pulse in the sour cream and egg yolk until just combined.
Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. gently pat the dough down into a 3/4 inch thick square shape.
With a 2 1/2 inch round cookie dough cutter, cut out as many rounds as possible. You can reuse the dough. Starting from a 3/4 inch thick shape.
Transfer into a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with some sugar in the raw. This will create a shiny and crunchy top for the scones. Bake it in preheated oven for 12 to 14 minutes until the bottoms of the scones are lightly brown.
[Image and source: www.facebook.com/TheCottageLaJolla]
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