We've made these scones a number of times and they always turn out well. Many guests have enjoyed them a lot, and some friends even said we need to open a bed and breakfast just to serve these! --Mark
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 T butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
Instructions:
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
5. Place on a lightly floured surface and pat into 7- to 8-inch circle about 3/4 inch thick. Sprinkle with raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt. Grate butter into flour mixture; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
3. In a small bowl, whisk sour cream and egg until smooth.
4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
5. Place on a lightly floured surface and pat into 7- to 8-inch circle about 3/4 inch thick. Sprinkle with raw sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
If you use cold butter and use a food processor in step 2 you don't need to freeze and grate the butter. It's a bit easier this way. Do not skimp on the flour when patting it out--use plenty on your surface because the dough can be sticky.
We don't use the raisins but have two varieties we make.
Chai: Open 3 chai tea bags and mix them into the flour mixture in step 2. The rest of the recipe is identical.
Chocolate Cherry Sea Salt: At the end of step 2, add 3/4 cup chocolate chips and 1/2 cup dried cherries. In step 5, sprinkle with coarse sea salt rather than raw sugar. An option is to add the zest of one orange to the flour mixture in step 2.
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