After making the sour cream scones a while back, I decided to use up the saffron I had in the pantry. Hearing all the things about how divine this expensive spice was, I got some and indeed…it is heavenly fragrant (at least to me) and I’ve loved it ever since. A little goes a long way too. I did a little read up and the reason why saffron is expensive because harvesting it is very time consuming and need to be done manually (by hands) and over 75,000 of saffron threads only roughly equal to 1 pound ! hence the hefty price tag.
You can probably tell from the photos that I might have gone a little over board on the sprinkling (though I don’t mind it really!). When they were out of the oven….my oh my…. !! spread a little butter on top and/or fruit jams and I was good to go !!
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 1½ cups all-purpose flour - more for dusting
- ⅔ cup whole wheat flour
- ⅓ cup packed brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup low fat sour cream
- 3 tablespoons butter or substitute with coconut oil - melted and cooled, which I did
- 1 large egg white - lightly beaten
- 1/3 cup golden raisins
- 1/4 tsp saffron threads - lightly crumbled - reserve a bit for sprinkling
- Cooking spray
- Preheat your oven to 400°.
- Combine the ingredient for topping and set aside. Combine the dry ingredients, both flours, brown sugar, granulated sugar, baking powder, baking soda and salt in a large mixing bowl. Make sure you mix thoroughly.
- In another bowl, combine the sour cream, butter, and egg white. Slowly add this to the flour mixture and stir in the raisins and saffron threads. Stir everything until it is moist and the dough should stay together and doesn’t fall apart. If it’s too dry, add a bit of milk just so that the dough comes together. The dough should not stick to your hand
- Lightly dust your work area with a bit of flour. Place the dough on the work surface and knead for about 1 minute. Divide the dough into two and then shape each into a 6-inch disc. Spray a cooking sheet with cooking spray. Place both dough on the cooking sheet and cut each into 6 wedges but don’t cut all the way so they don’t separate. Sprinkle both doughs with the sugar and cinnamon mixture. Pop into the oven and bake at 400 F for 20 minutes or until lightly brown. It should be slightly crispy on the outside and crumbly inside. Serve warm or at room temperature