I really enjoy scones. I’ve never made my own before, but I saw several recipes which claimed that scones are really easy to make. It didn’t look easy. The recipes involved cutting in cold butter, kneading and rolling the dough. I’ve been putting it off for a while, but I finally got around to trying to make my own scones.
I originally wanted to make blueberry scones, but I soon realized that my blueberries would get smashed during the dough rolling process. So I put in some raisins instead. My first scone-making experience was not as great as I would have liked. I had a hard time forming the dough and a hard time rolling it. Then I cut my slices too small. I thought they would rise and spread more, but they didn’t, so my scones are a bit too skinny. Also it was hard to shape the dough after it was cut. Then after baking them at the required amount of time, they looked raw still. It was hard to tell when the scones were done. I had pretty much given up on the scones after I took them out of the oven for the last time. But when I came home from dinner a few hours later, I tried one out and it tasted quite delicious. Sweet and not dry.
I think next time I’m going to try making drop scones so I don’t have to deal with all the rolling and cutting.
- 1 cup sour cream
- 1 tsp baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 tsp baking powder
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 cup unsalted butter
- 1 egg
- 1 cup raisins optional
- raw sugar for topping
- Preheat oven to 350°F (175°C). Lightly grease a large baking sheet. In a small bowl, blend the sour cream and baking soda, and set aside.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4-inch-thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. Sprinkle scones with raw sugar.
- Bake 15-20 minutes in the preheated oven, until golden brown on the bottom.
- Nutrition estimate does not include the raw sugar for sprinkling.
- Recipe source: All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.