Meet the Lepeshki (lep-YOSH-key) of Eastern Europe. A delicious Rye Flour based scone/cookie containing Sour Cream instead of the Cream and Butter of the English Scone. The Sour cream is not merely an affectation of the region. Just as with Rye Bread, the Sour Cream provides the necessary acid in the dough to prevent the Amylase from breaking down the starches in the Rye, thus allowing for a better rise. There is a little bonus acidity provided by the honey that is used in the sweetening of these delectable pastries as well.
So in a nutshell, this is a rich whole grain (though there is some AP flour too) "scone" that has been lightly sweetened with Honey and delicately flavored with Almonds. Yeah, delicious with Tea... or Coffee... or Milk... or Water.... hmmmm or with a second Lepeshki. LOL
1 1/2 cups (6.7 oz) (190g) AP Flour; plus a little more for rolling
1 1/2 tsp Salt
1 1/2 TB Baking Powder
1/4 cup (.8 oz) (25g) Sugar
1 tsp Baking Soda
1/2 (4 oz) (112g) cup Honey
3/4 cup (3 oz) (90g) Sour Cream
1 1/2 TB Whole Milk
3/4 tsp Almond Extract
1/2 tsp Vanilla Extract
2 large Eggs; 1 TB of the white removed
1 oz sliced Almond
Preheat the oven to 400°F (200°C)(GM 6).
Whisk Rye Flour, AP Flour, Salt, Baking Powder, Sugar and Baking Soda together in a medium bowl, making a well in the center.