One of my weaknesses is baked good. I love them all, sweet, savory I just can’t stay away. I try not to buy or make them however because if they are in my house, I will eat them all. One treat I will make are scones. Maybe because they are so simple, or maybe because they are so delicious – its hard to say. I have another great fall recipe for scones, these cranberry orange ones from my Morning Glory Farm cookbook are to die for. This recipe is one that my mother always makes, she got it out of the cookbook “Perfect Recipes for having people over.” I love that this recipe uses raisins instead of currents which give the scones some extra sweetness. Also the sour cream gives these a perfectly flaky texture. You’ll love these anytime of day! Enjoy.
Simple Scones (Makes 8)
- 1/2 Cup Sour Cream
- 1 Large Egg
- 2 Cups all-purpose flour
- 6 Tablespoons plus 2 teaspoons sugar
- 1 Teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup raisins
- 8 tablespoons (1 stick) unsalted butter, frozen
- Place oven rack to lower-middle position and heat oven to 400 degrees. Grease a cookie sheet or line it with parchment paper.
- Whisk sour cream and egg in a small bowl until smooth.
- Mix flour 6 tablespoons sugar, baking powder, salt, baking soda, and raisins in a medium bowl. Grate butter into flour mixture, using large holes of a box grater; toss to combine.
- Stir in sour cream mixture until large clumps of dough form. Use your hands to press dough against sides and bottom of bowl to form a ball.
- Place dough on a lightly floured work surface and pat into a 7 1/2 inch circle about 3/4 inch thick. Use a sharp knife to cut into 8 triangles. Place 1 inch apart on greased cookie sheet.
- Bake until golden, 15 to 17 minutes. Cool for a least 5 minutes. Serve hot, warm or room temperature.