Simple Scones

I’m not a big breakfast eater, at breakfast anyway. I love having breakfast for dinner, but for actual breakfast, I prefer something simple, light and easy to eat. I love to have my coffee first, and then around 10 o’clock I’m starving! I’ve started trying to be a little more proactive by making my own breakfasts instead of eating a processed cereal bar, or piece of toast.

Simple Scones

 

Scones come in many different shapes and flavors; they can be served with jam or clotted cream or honey, and are usually best with tea or coffee. Scones are not meant to be dry, more like a breakfast bread, but more dense than a biscuit. This recipe delivers a delicious scone that is not too dry, but will be crumbly, so they aren’t exactly grab and go.

If you love scones but thought they would be too hard to make, this is the recipe for you! Enjoy your scone in the morning or afternoon with a cup of tea. I came across this scone recipe more than 10 years ago. I’m not even sure where it came from, but it doesn’t matter because they are delicious! Cheerio!

Ingredients:

2 cups all-purpose flour

1/3 cup plus 1 tsp. sugar

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

8 Tbs. {1 stick} unsalted butter, frozen

½ cup raisins or craisins

½ cup sour cream

1 large egg

Directions:

Adjust oven rack to lower-middle position and preheat oven to 400 degrees

In a medium bowl, mix four, 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.

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 the dough against the bowl into a ball {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.}

Place on a lightly floured surface and pat into a 7 – 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, about 1 inch apart.   Bake until golden, about 15 to 17 minutes.

Cool for 5 minutes and serve warm or at room temperature.

 

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