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Scones Recipe

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This recipe for Scones, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maureen Sullivan Romagnoli


1 cups all-purpose flour
4 tsp. baking powder
cup white sugar
⅛ tsp. salt
5 Tbsp. unsalted butter
cup dried raisins, cranberries, blueberries, or other berries (optional)
cup milk
cup sour cream
1 large egg
1 Tbsp. milk

Preheat the oven to 400.
In a large bowl, sift the flour, baking powder, sugar, and salt.
Cut in butter using a pastry blender or rubbing between your fingers until it is in pea-sized lumps.
(Optional) Stir in the raisins or berries.
Mix together cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. [Do not overwork the dough!]
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want.
Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other.
Whisk together the egg and 1 Tbsp. of milk. Brush the tops of the scones with the egg mixture.
Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the oven, until the tops are golden brown, not deep brown.
Break each scone apart, or slice in half.
Serve with butter and jam, or plain.

Number Of Servings:
Number Of Servings:
10 to 12 scones
Preparation Time:
Preparation Time:
35 minutes, including baking




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