Recipe By Ben S.
Rating
Published Jun 19th
Prep - Cook - Additional - Ready In -
Servings 8 scones Calories 318.6

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
  2. 2 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.
  3. 3 In a small bowl, whisk sour cream and egg until smooth.
  4. 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. (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.)
  5. 5 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.

Nutrition Facts

  • Calories 318.6
  • Carbohydrate 41.1 g
  • Cholesterol 60.1 mg
  • Fat 15.5 g
  • Fiber 1.2 g
  • Protein 4.9 g
  • Saturated Fat 9.4 g
  • Sodium 249.3 mg
  • Sugar 14.6 g

Chef's Notes

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.

Reviews

  1. I found these to be tasty but more of a cakey cookie than a scone. I prefer my scones more like biscuits, less cakey.
  2. I used this recipe as a base for my espresso cafe and they are one of our most popular sellers. I increased the sugar from 65g to 75g however and I do not use frozen butter and then grate it. I initially started following this recipe as it was written and found it to be - Read more ...
  3. What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, subtle sweet flavor. Like another reviewer suggested, I made these in the food processor so the dough came together very well, very quickly. - Read more ...
  4. I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work. But with a food processor just mix dry ingredients and frozen butter (cut in pieces) in processor, process it a few seconds until well blended, add wet ingredients and pulse - Read more ...
  5. Great recipe! I used salted cold butter from the fridge and just cut it into the dough. My first batch was made with grated cheddar, second batch with fresh strawberries and my third batch with ham, cheese and green onions (sprinkled cheddar on top) all in 3 days! They went right away and they looked - Read more ...
  6. Excellent basic scone recipe. It allowed for substitutions nicely. I used half white and half whole grain flours to up the nutritional value (1/2 cup oat flour and 1/2 cup whole wheat pastry four plus 2 TBSP ground flax seed.) I divided the dough in half and put chocolate chips in one half (alas, I - Read more ...
  7. I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ. This makes it super nutritious and adds a lot of fiber. My kids said they - Read more ...
  8. I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn't go for. So this morning I grated the frozen butter with my food processor, switched to the chopping blade, added the flour and just pulsed it a couple of - Read more ...
  9. These are the best scones I have ever eaten! I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor. The first time I made these, I did dried crannberry with orange zest. The second time, I did fresh blueberries with walnuts. I liked the cranberry recipe best. - Read more ...
  10. I mixed these up using my food processor and the results were fantastic... and so easy.. put flour and dry ingredients in first... spin the butter around til it flakes... then add the sour cream, eggs and dried fruit..til it forms a ball... then proceed with the recipe as written. I tried both apricots and - Read more ...
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