I’ve posted this recipe before, but I have a lot of new readers who may have missed it. This is my absolute most requested treat. I have never had a better scone. Seriously. You may think “a scone is just a scone”, but you are wrong. You only think that because you’ve never had mine. Try this recipe and you’ll understand what I mean. They are so moist and full of flavor. Trust me. You’ll never go back to those dry crumbly things other people claim are scones. Yesterday I made a batch of these for tea. I left half plain (served with my lemon curd and raspberry jam) and added chocolate chips to the others. Other favorites in my family are the orange cranberry version (my mom and Nanny LOVE them), and blueberry.
* 1 cup sour cream
* 1 teaspoon baking soda
* 4 cups all-purpose flour
* 1 cup white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon cream of tartar
* 1 teaspoon salt
* 1 cup butter, softened
* 1 egg
* 1 cup raisins (optional)
Optional Egg Wash: For a golden color when baked, mix one egg yolk with a little water and brush on scones prior to baking.
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 355° F. Lightly grease a large baking sheet.
3. Cream the butter and sugar in large bowl. Beat the egg with vanilla and add to the sugar/butter mixture.
4. Sift the flour, baking powder, cream of tartar, and salt. Add to the butter/sugar mixture – do not overmix.
5. Stir the sour cream mixture into the flour mixture until just moistened.
6. Mix in any toppings – for orange/cranberry scones 1 C dried cranberries and the zest from one orange. For chocolate chip scones, 1 C semi-sweet chocolate chips.
7. Turn dough out onto a lightly floured surface, form into a ball. Cut into quarters. Gently roll or pat each quarter into a 3/4 inch thick round. Cut each into 6 wedges, and place them 2 inches apart on the prepared baking sheet.
8. Bake 14 to 18 minutes in the preheated oven, until golden brown on the bottom.
9. Allow to cool completely on wire racks. Glaze or top as desired. For orange glaze – orange juice, zest and powdered sugar until desired consistency.