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Sour Cream Scone Bites With Anise Drizzle

Sour Cream Scone Bites With Anise Drizzle

A hint of anise hides in the sweet glaze of these tender scones.


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20 min
Prep Time
45 min
Total Time
24 scone
bites

Ingredients

Scones

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cold Land O Lakes® Butter, cut into 8 chunks

1/2 cup sugar

1/2 cup currants

2 teaspoons freshly grated lemon zest

1 cup sour cream

1 large Land O Lakes® Egg, separated

1 tablespoon water

2 tablespoons sugar

Glaze

1 cup powdered sugar

1 tablespoon Land O Lakes® Butter, softened

1/2 teaspoon anise flavoring

2 to 4 teaspoons milk

How to make

  1. STEP 1

    Heat oven to 375°F. Grease two large baking sheets; set aside.

  2. STEP 2

    Combine flour, baking powder, baking soda and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

  3. STEP 3

    Combine 1/2 cup sugar, currants and lemon zest in another bowl. Stir into flour mixture.

  4. STEP 4

    Whisk sour cream, egg yolk and water together in medium bowl with until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.) Knead about 8 to 10 times on lightly floured surface to combine all ingredients.

  5. STEP 5

    Divide dough in half. Pat each half into 8x6-inch (about 1/2-inch thick) rectangle on prepared baking sheets. Cut each rectangle into 12 (2-inch) squares. Do not separate dough squares.

  6. STEP 6

    Beat egg white in bowl with fork until frothy. Brush tops of scone dough with egg white; sprinkle with 2 tablespoons sugar. Bake 15-20 minutes or until lightly browned. Cool 10 minutes.

  7. STEP 7

    Combine all glaze ingredients in bowl, adding enough milk for desired glazing consistency. Drizzle over warm scones. Serve immediately.

Tip #1

Anise has a sweet licorice flavor. It is available in seed and liquid form.

Nutrition (1 scone bite)

150 Calories
7 Fat (g)
25 Cholesterol (mg)
130 Sodium (mg)
21 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
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