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Grandma Johnson's Scones

Grandma Johnson's Scones

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Rob

Rob

A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, blend the sour cream and baking soda, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
  3. 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.
  4. 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.
  5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
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Reviews

Lucia de Wagner
2467

Lucia de Wagner

8/22/2014

Great recipe, just a few tips to avoid dryness and any disaster. 1. Combine the sour cream (make sure you use sour cream) and baking soda, set aside. 2. Mix the butter (make sure it is at room temperature) with the sugar (I just use 3/4 cup), 3. Beat the egg with vanilla (yes, I add 1 tsp. of vanilla) 4. Add the beaten egg to the sugar/butter mixture. 5. Add the sour cream with baking soda and mix until smooth and creamy. 6. Mix well the dry ingredients and then add them to the wet mixture, just to get everything together, do not over mix. From here, you can add as many "toppings" as you want. This are tried and tested: Chocolate chips Craisins, raisings, cherries, etc. Dried fruits such as apricots, figs or prunes (chopped in little pieces) Nuts (chopped in little pieces) I make 16 balls and press them w/ my hands to make a flat circle. Bake for 15 min. The secret with these scones is to not over mix or over handle.

MESSY COOK
1415

MESSY COOK

1/23/2004

I'd never made scones before but was having a tea party at my house and they were way too expensive to buy. I wanted to make them ahead of time so I used a 3" cookie cutter to cut them and froze them uncooked on a cookie sheet covered with wax paper. About an hour later I packaged them into ziplock bags separated by wax paper. For fresh scones anytime, put the desired amount of frozen scones (which look an awful lot like a hockey puck) on an ungreased cookie sheet and bake for 45 minutes. I added lemon zest and poppy seeds to one recipe, dried cranberries to another and left one plain. I now keep them in my freezer year-round so I can have fresh scones whenever I want. Don't freeze for more that 2-3 months but they probably won't last that long.

SILVERISNOW
1283

SILVERISNOW

8/20/2005

I've made this recipe MANY Times now. It's a wonderful basic recipe, but I found the butter I use really makes a difference. Regular butter creates a crumblier scone, and organic unsalted makes it more cake-like, like a Starbucks scone. I prefer it that way. My favorite flavors so far are Orange Spice (orange extract, grated orange rind, cinnamon, allspice, nutmeg and ginger), and lemon currant (lemon extract, lemon rind, currants). My husband's favorite is regular chocolate chip. I always break the batter in half and make 2 different flavors. Then I divide each flavor into half and make 2 rounds. If I only do 1 round per flavor, the scones are very large (Starbucks size). I prefer them smaller, so I don't eat so much at each sitting!! They are PERFECT with hot tea. I like the orange spice with lady grey, and lemon currant with green tea. OH! I also glaze the scones with a glaze made of orange or lemon extract and powdered sugar. So yummy and so pretty!

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