|
Instructions |
|
|
Place oven rack in lower middle of oven and preheat oven to 400 degrees.
In a med bowl mix flour and sugar baking powder baaking soda and salt zest. Grate butter into flour mixture and using hands work in butter till resembles coarse meal. Stir in rasin. If pre making I freeze in zip lock bags. When ready to use just take out of freezer and proceed. Dough will be stiff. do not over work it.
|
|
|
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 mixture into a ball. the dough may be sticky or dry but as you work it gently it will come together. Do not over work. I form to a flattened disc and then cut in 8-10 wedges. Slighty separate the sections by half an inch or so. I bake on a parchment lined baking sheet.
Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Using a sharpe knife cut into 8 triangles. Place on cookie sheet. Preferably lined with parchment. about 1 inch apart. Bake until golden about 15 to 17 min.
|
|
|
Cranberry/Orange scones. Add 1 lg tsp grated orange rind and sub in cranberries for rasins.
Lemon/Blueberry scones. Add 1 lg tsp lemon rind and blue berries for the rasins.
Cherry/Almond scones. Add 1/2 tsp almond extract to the sour cream mixture and sub dried cherries for the rasins
|
|
|
|
|
Originally Submitted
12/14/2011
|