Coming from Utah, I always thought scones were fried flat bread...that's what we call scones. I remember being at a coffee shop and seeing they had scones on their menu and being shocked silly when they brought me out this crumbly dry bread. What the...? Since then, I have come to really enjoy scones.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter.
Stir the sour cream mixture and egg into the flour mixture until just moistened.
Mix in the raisins...or cranberries in my case.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
If you read my blog often, you'll know there is always a little trauma in the making of yummy food. The trauma of this dish involved the binding of the scone batter. The reviews on Allrecipes.com mentioned the crumbly nature of these scones and gave some suggestions to change the texture. When it came time to turn the dough out and knead it, the trauma began. This dough was CRUM-BLY! I tried molding it together and cutting it, but the pieces just crumbled apart. Fortunately I own a handy-dandy scone pan that came to my rescue. 
I stuffed the scone batter into my pan and crossed my fingers. These babies came out PERFECT! They were so yummy and perfectly crumbly! You can add whatever flavors to this recipe you want...chocolate chips, orange rind, vanilla bean. This is a GREAT starter recipe. I will definitely be making this one again and again.
I was searching out recipes for dinner this last week and got side tracked when I came across the following recipe for scones on Allrecipes.com.
Grandma Johnson's Scones:
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional) - I used cranberries instead of raisins.
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 egg
1 cup raisins (optional) - I used cranberries instead of raisins.
I also added a teaspoon of vanilla on the urging of some of the reviews on Allrecipes.com
In a small bowl, blend the sour cream and baking soda, and set aside.
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter.
Stir the sour cream mixture and egg into the flour mixture until just moistened.Mix in the raisins...or cranberries in my case.Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
If you read my blog often, you'll know there is always a little trauma in the making of yummy food. The trauma of this dish involved the binding of the scone batter. The reviews on Allrecipes.com mentioned the crumbly nature of these scones and gave some suggestions to change the texture. When it came time to turn the dough out and knead it, the trauma began. This dough was CRUM-BLY! I tried molding it together and cutting it, but the pieces just crumbled apart. Fortunately I own a handy-dandy scone pan that came to my rescue. I stuffed the scone batter into my pan and crossed my fingers. These babies came out PERFECT! They were so yummy and perfectly crumbly! You can add whatever flavors to this recipe you want...chocolate chips, orange rind, vanilla bean. This is a GREAT starter recipe. I will definitely be making this one again and again. 
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