The other day I had a craving for some scones to go with my homemade raspberry jam. I decided I’d make them instead of going out to the store to buy them. (It was a Sunday morning and I was feeling lazy.) I don’t normally post recipes on my blog, but these were so absolutely perfect that I couldn’t help but share them with you. They make an excellent blank slate for butter, cream, or jam or all three!
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup sour cream
- 1 large egg
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
- In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a 2-inch round cookie cutter to make round scones. The first round of cuts will yield four scones. Reshape the remaining dough into a flat circle again and repeat the cuts. The second round of cuts will yield two scones. The third round will yield one scone. The last round will be just enough for one more scone. Press dough within the round cookie cutter to shape. Place all scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
- Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
This recipe was slightly modified from the original from allrecipes.com.
This recipe was perfect for so many reasons. There was exactly the right amount of dough to make eight scones as indicated (this almost never happens in baking recipes). The scones had the right amount of sugar and it took exactly 15 minutes in a 400F oven, just like it said! They were perfectly soft and moist on the inside and crispy on the outside.
They are perfect with jam! Oh man, did these scones hit the spot!
How To Get Them Perfect:
- My flour came pre-sifted, but if yours doesn’t, make sure to sift your dry ingredients.
- Make sure to measure out your dry ingredients perfectly by using a butter knife to level out the amounts in your measuring cups.
- Don’t over mix your ingredients.
- Only half a handful of flour is needed to dust your surface when you go to shape your dough. Don’t overflour!
- Set your timer at 15 minutes at EXACTLY 400F… no cooler, no hotter.
I will DEFINITELY be making these again!
These scones are best paired with:
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