Wednesday, December 28, 2011

Favorite scones

I was not a scone person until this year. I think my first scone must have been some horrible dry and coarse monstrosity, but after some amazing fluffy raspberry homemade ones that a roommate offered me a few months ago, I am no longer hating.

scones, pre-bake

Each bite of these scones from this recipe has a slightly salty, slightly sweet mix of crumbly exterior and tender interior (moistness due to the addition of sour cream). I finished these off with rough turbinado raw sugar, cause I like the crunchiness of the sugar on top.

I want some with chai right now.

Favorite scones
Adapted from Allrecipes

Makes 8 scones

  • 1/2 heaping cup sour cream
  • 1 tsp baking soda
  • 2 cups whole wheat flour (all purpose is fine)
  • 1/2 cup white sugar
  • 2 tsp baking powder
  • 1/8 tsp cream of tartar
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 egg (yeah...)
  • 1 tsp vanilla extract
  • 1/2 cup golden raisins (optional. Also, regular raisins are fine. For some reason I don't like them.)
  • 2 tbsp melted butter for brushing
  • 2 tbsp turbinado raw sugar for dusting

  1. Preheat oven to 350 degrees and grease a baking sheet.
  2. In a small bowl, mix together sour cream and baking soda. Set aside.
  3. In a large bowl, mix together the baking soda, flour, sugar, powder, cream of tartar, and salt.
  4. Chop the butter up into small cubes and place into the dry mixture. With your fingers, work the butter in until it's kinda coarse and clumpy.
  5. Spoon in sour cream stuff with flour stuff until just barely mixed in.
  6. Beat the half egg with the vanilla extract, and pour into the large bowl. Mix in raisins, if using. Knead for a couple minutes until just barely mixed in. Don't overmix!
  7. Place scone dough on greased baking sheet, and shape into a circular object. Cut into eight slices, and carefully give each scone some breathing room by slightly rearranging on sheet.
  8. Brush each top with melted butter, and sprinkle with the turbinado raw sugar.
  9. Bake for 15 minutes, or until the edges are golden brown.
Post baking

Moments before entering mah tummy