Sour Cream and Parsley Scones

7 Nov 2016

Sour Cream and Parsley Scones

These scones are so light and fluffy, and are ready in under 20 minutes.

Sour Cream and Parsley Scones Recipe


This is it. The last Secret Recipe Club post I will ever do. It has been a fun experience, and I hope to continue to follow the wonderful blogs that I have had the chance of connecting with.

This month, I got the blog Cheese with Noodles. There was so many amazing recipes on the blog, I didn't know which one to choose. But since it was smack dab in the middle of the school year, I wanted to make something quick and easy. This is why I chose these scones.



Sour Cream and Parsley Scones Recipe


This recipe takes no time at all, and is the perfect way to use that sour cream that somehow ended up all the way at the back of your fridge (oops).

Since I just recently made my favourite healthy potato soup which, surprise surprise, is also SUPER easy to make, I wanted to have something to go with it. These savoury scones were the perfect solution.


Sour Cream and Parsley Scones Recipe


You can whip these up in under 20 minutes, which is basically all I look for in a recipe on busy weeknights. They are absolutely amazing warm and fresh out of the oven (as are most things), but having them a day old and heated up in the microwave is also good as well.

Don't forget to try them with butter. Everything is better with butter.


Sour Cream and Parsley Scones Recipe


Sour Cream and Parsley Scones
printable recipe

What you'll need:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons dried parsley
  • 3/4 teaspoons salt
  • 1/2 teaspoon onion powder
  • 2 teaspoons canola oil
  • 3/4 cup sour cream

Directions:
  1. Preheat the oven to 425°F. Lightly spray a round pan and set aside.
  2. In a medium bowl, mix together the dry ingredients. Add in the canola oil and sour cream until just combined.
  3. Place the mixture into the prepared pan, and cut into 6 pieces. Place in the preheated oven, and bake for 15 minutes.

Adapted from Cheese with Noodles



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12 comments:

  1. This turned out absolutely amazing. These scones sound delicious! What a great recipe for our last! Traci, BurntApple.com

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  2. Very nice!!! These sound so tasty!

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  3. SCONES and CHEESE! Yes please, and like you, I hope to stay in touch with all of my SRC buddies!

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  4. Oh yes indeed, these are great. And most drfinitely better with butter.

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  5. I do love a savoury scone and those look so good. Great final SRC post.
    I'm going to miss the Secret Recipe Club so much in fact that...
    I'll be hosting a Link up party starting in January on the first Monday and calling it First Monday, in which I'll be inviting all SRC members (former), to participate with adding their favorite recipe for the previous month. Not the one with the most views, but the one they made that they like the best. I hope you'll you'll join in.

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  6. Simple recipes are my favorite - any time! These look wonderful. Great choice for our final SRC.

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  7. I love the parsley and onion powder in here. These would be so good with soup or pasta. And I love that rustic look. That's my favorite way to have scones.

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  8. I got you this month, and loved exploring your site again :)

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  9. I love scones and Cathleen, these look like little clouds of deliciousness!

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  10. You know what? I'd eat those for breakfast with an egg! May I say it was been a pleasure being in SRC with you, and I will miss our monthly meet-ups. I know I will see you around on the interwebs, though. Take good care! -- Dorothy at Shockingly Delicious

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  11. Mmmm home made scones are the best! These look fantastic! And yes, you're right, we hardly ever finish the sour cream... We learnt the other weekend that it is good on oatcakes too as a snack. But these scones, a bowl of soup = perfect! Especially since it's getting sillily cold outside! xx

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  12. These savory scones have got to be so perfect with a big bowl of hot soup. Perfect for dipping and I'm sure they're great as they are, with some butter on top.

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