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
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.