These are “breakfast” scones, they are crazy easy to make, and are stupid good.
See, Brandon’s parents came to spend the weekend with us, so I baked them last night to eat for breakfast this morning. While we did have some leftover for this morning, we ended up snacking on them last night. Who knew scones could also be so tasty with wine?
Versatile and delicious! (goodness, someday I hope someone says that about me…)
This recipe came to me, as many recipes do, via family. My sister-in-law, Kia, has a mother who is a fantastic cook. I had brunch at their place a few years back, where these were served. Natch, I got a copy of the recipe and have been making them since.
Part of what’s great is how versatile the recipe is; I’ve actually never made them with currents (although just copied the original recipe, so that’s what listed below), instead I often use frozen blueberries. I’ve also substituted chopped chocolate and put extra sugar on top. I do tend to add more of my add-in ingredient (whether it be fruit or chocolate) than the 1/2 cup she recommends.
Here’s the recipe:
by Pam Anderson
makes 8 scones
- 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 raisins (or dried currants)
- 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, 1/3 cup 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), then stir in raisins.
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.) This part is very true! Sometimes I have to turn the dough onto my cutting board and sort of mash it together with my hands, but it always turns out; I don’t think I’ve ever added extra liquid.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place 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.
June 11, 2011
This entry was posted in baking, breads, breakfast, quick and easy and tagged baking, butter, eggs, fruit.