Scones
A delicate English/Scottish biscuit that is served with clotted cream or whipped butter and preserves.
Ingredients
Scone Batter
- 2 cups Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ cup Sugar
- 1 stick Frozen Butter
- ½ cup Sour Cream
- 1 Egg
- 1 tbsp Pure Vanilla Extract
- ¼ cup Heavy Cream (or milk)
- ½ cup Dried Currants
Optional Flavorings and Ingredients
- 2 tbsp Cinnamon (for Cinnamon-Raisin flavor)
- ½ cup Raisins (for Cinnamon-Raisin scones)
- ½ cup Dried Cranberries (for Cranberry-Walnut scones)
- ½ cup Chopped Walnuts (for Cranberry-Walnut scones)
- 1 cup Fresh Blueberries (for Blueberry scones)
- 1 tbsp Flour (for Blueberry scones)
- Zest & Juice of Two Lemons (for Lemon-Poppy scones)
- 3 tbsp Poppy Seeds (for Lemon-Poppy scones)
Instructions
Scone Batter
- Sift together Flour, Baking Powder, Baking Soda, Salt and Sugar.
- Grate Frozen Buter into flour mixture. Blend in cool fingertips until a course meal is formed.
- Add Sour Cream, Egg, Pure Vanilla Extract, Heavy Cream, Dried Currants and any flavorings and extra ingredients for specific scones. Blend to form sticky dough.
- Place on a floured surface and roll out to a ½" thick circle and cut into 8 triangles. Lightly brush scones with a little milk and sprinkle with a little sugar.
- Place on a parchment-lined baking sheet and bake in a 400℉ oven for 12-15 minutes or until golden brown. Serve warm.
