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Ingredients

1 ½ cups all-purpose flour 1 cup whole wheat flour 1 tablespoon baking powder ½ teaspoon salt ½ cup cold butter, cut into chunks ⅓ cup brown sugar ⅔ cup sour cream 1 teaspoon vanilla extract ¼ cup half-and-half cream

Nutrition Info

314.2 calories carbohydrate: 36.4 g cholesterol: 41.7 mg fat: 16.9 g fiber: 2.5 g protein: 5.4 g saturatedFat: 10.4 g servingSize: - sodium: 426.1 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
Bake in the preheated oven until golden brown, 18 to 20 minutes.

8 servings

Here's a quick and easy scone recipe you can whip up on a moment's notice - even when the butter is still cold!