Simple Scones

Simple Scones

1543

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

Ingredients

{{adjustedServings}} servings 319 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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

Footnotes

  • Cranberry-Orange Scones
  • 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.
  • Lemon-Blueberry Scones
  • 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.
  • Cherry-Almond Scones
  • 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.
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Reviews

1543
  1. 1914 Ratings

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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 ...

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 crea...

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, su...