“The great gift of Easter is hope.”
—BASIL C. HUME
Macadamia–Sour Cream Scones
Makes 12 to 16
Laced with vibrant orange zest and salty macadamia nuts, these luscious cream scones get tang and additional richness from sour cream.
2½ cups all-purpose flour
⅓ cup plus 1 teaspoon granulated sugar, divided
1 tablespoon baking powder
1 tablespoon fresh orange zest
½ teaspoon fine sea salt
¼ teaspoon baking soda
4 tablespoons cold unsalted butter, cubed
⅓ cup chopped roasted salted macadamia nuts
½ cup sour cream
¼ cup plus 3 tablespoons cold heavy whipping cream, divided
½ teaspoon vanilla extract
1 large egg
• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, orange zest, salt, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in macadamia nuts.
• In a small bowl, stir together sour cream, ¼ cup plus 2 tablespoons heavy cream, and vanilla extract. Add to flour mixture, stirring until a shaggy dough forms. Working gently, bring mixture together with hands. (If mixture won’t come together, add more heavy cream, 1 tablespoon at a time.)
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding in half 5 to 7 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
• In a small bowl, whisk together egg and remaining 1 tablespoon cream. Brush mixture over tops of scones. Sprinkle with remaining 1 teaspoon sugar.
• Bake until edges of scones are golden brown and a wooden pick inserted in
