I’ve been baking these tender scones for many years. You can alter the recipe to fit your mood. For example, if I’m adding cranraisins, I switch the vanilla extract to orange extract for a cranberry orange scone. If I want a lemon poppy scone, I use lemon extract instead of vanilla, and add a Tablespoon of poppy seeds. At Christmas time, I’ll use peppermint extract with mini chocolate chips for a really special treat! Some folks prefer a thin glaze (icing) on their scones. The choices are unlimited with this fantastic recipe.
These are pretty good size scones. If you prefer bite size scones, make 3 or 4 circles instead of 2 .
Scones
24
servingsIngredients
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon baking soda
4 cups all purpose flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup of an optional ingredient ,such as cranraisins, mini chocolate chips, pecans, etc., if desired.
Directions
- Preheat oven to 350 degrees.
- Line a large cookie sheet with parchment paper OR lightly grease the pan
- In a small bowl, blend the sour cream, extract and baking soda and set aside.
- In a large mixing bowl, mix the flour, sugar, baking powder, cream of tartar and salt.
- Cut in the butter until the mixture resembles small crumbs
- Stir the sour cream mixture and egg into the flour mixture until just moistened.
- Mix in the optional ingredient if desired
- Turn the dough out onto a lightly floured surface and knead briefly.
- Roll or pat dough into 2 circles, about ¾ inches thick .
- 10. Cut each circle into 12 wedges and place them 2 inches apart on the prepared baking sheet.
- 11. Bake for 12-15 minutes or until golden brown on the bottom.
- 12. Cool before serving.
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