Scones

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

Recipe by Diane Becker
Servings

24

servings

Ingredients

  • 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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