A fellow blogger (A Star on the Forehead) asked me for my recipe for scones. I’ve never posted a recipe before, but this is a good one!
2 cups all purpose flour
1/3rd cup plus 1 tsp sugar
1 tsp baking powder
1/4th tsp baking soda
½ tsp salt
8 tbsp – 1 stick – unsalted butter (I use anything healthier, no difference)
½ cup raisins or dried currants
Tsp cinnamon
½ cup sour cream
1 large egg
- Adjust oven rack to lower middle position and preheat oven to 400o.
- In a medium bowl, mix 1/3 cup sugar, flour, baking powder, baking soda, and salt. Add cinnamon, if you are making cinnamon raisin scones.
- Cut butter into tiny pieces and use your fingers to work in the butter. The mixture should resemble coarse corn meal. Stir in raisins.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir the sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the side of the bowl into a ball. The dough should become very sticky and should come together easily.
- Place the dough on a lightly floured surface and pat into a 7-8 inch circle about 1/4th inch thick. Sprinkle with remaining sugar. Use a sharp knife to cut the dough into 8 wedges. Place on a greased cookie sheet or parchment paper (my oven runs a little hot and the parchment paper kept the bottoms from getting too brown), 1 inch apart.
- Bake until slightly browned on top, 15-17 min. Keep an eye on the scones – depending on the oven, it could take as little as 13 min. Cool for 5 min before serving.
- For orange-cranberry scones, add a generous tsp of orange zest to the dry ingredients and substitute cranberries for the raisins.
- For cherry-almond scones, add ½ tsp almond extract to the sour cream mixture, and substitute dried cherries for the raisins.
- For lemon-blueberry scones, add a generous tsp of lemon zest to the dry ingredients and substitute dried blueberries for the raisins.
They are a little different from our scones… but I like the idea of the orange and cranberry ones!
These are definitely not British scones! But my husband likes them moist, and they are – right after they are baked. If you want them drier, just wait a day or two! Good for sopping!
Oh I like mine moist too..the shop-bought ones here are awful! The trick is to add just a little too much liquid and keep them cold while handling… less rich than yours, but they end up very light.
I wish I could cook. I love these treats.
I’ll have to make some for you sometime!
Wouldn’t that be great! My son is visiting and he loves to cook. It’s such a treat.
I will try these; mum’s were bound with milk but egg/soured cream sounds a good call. Also the MIL uses cream of tartar with the baking powder rather than the soda which makes them huge.
These are pretty substantial – can’t imagine them any bigger – but would love to see your mum’s recipe!
No chocolate scones???
My local café makes white chocolate scones… while not a fan of white chocolate, the scones are delish!
Never made chocolate scones but would love a recipe for them…anyone?
Great recipe for us novice bakers to try, I’m hopeless in the kitchen but may have a go at making these. Thanks for sharing the recipe.
Have a go! I like easy recipes so you should be able to do this. My favorite is the orange-cranberry.
Yum! You have made these before and I meant to get the recipe. They are delicious. Thanks.
Nice to have reinforcement! Thanks!
Ive never heard of putting sour cream in scones i must try it.
It makes them nice and moist, Charlotte. My favorite is the orange-cranberry!