I haven't made scones in SO long but not long ago the urge struck and I popped over to AllRecipes for some inspiration and found this recipe and decided it was the one to try.
These came out very tender, with a nice crunch across the top from the sprinkled on sugar. They were lightly sweet, but not overly, Perfect with some butter and jam, and a big mug of tea!I do like my scones to be a little thicker / fluffier in the middle, but this was a good basic recipe that you could have fun with add-ins. Chocolate chips, raisins, currants, cranberries, etc.
Simple Scones adapted from USA WEEKEND columnist Pam Anderson on AllRecipes
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, chilled
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. Cut chilled butter into small pieces and work into dry ingredients with a pastry blender until mixture resembles coarse pea sized crumbles.
- 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. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (lined with parchment paper or a silpat), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.