Directions: |
Directions: 1. Adjust oven rack to lower-middle position and preheat oven to 400º. In 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.
2. 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 your press, the dough will come together.)
3. Place on 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.
Cranberry-Orange Scones: Follow recipe above, adding a generous tsp of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
Lemon-Blueberry Scones: Follow recipe above, adding a generous tsp of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
Cherry-Almond Scones: Follow recipe above, adding a1/2 tsp almond extract to the sour cream mixture and substituting dried cherries for the raisins. |
This recipe for Simple Scones is from