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Simple Scones

Recipe Summary Simple Scones

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.

Ingredients | Recipe Book Template

2 cups all-purpose flour

⅓ cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

8 tablespoons unsalted butter, frozen

½ cup raisins (or dried currants)

½ cup sour cream

1 large egg

Directions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

In a small bowl, whisk sour cream and egg until smooth.

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. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.

Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Info | Recipe Book Template

Servings: 8 Yield: 8 scones

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