Scones

Written by on in Breakfast, Desserts

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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