Friday, July 6, 2007

Simple Scones

This is the recipe I referenced earlier today. I found this recipe on my favorite recipe site, . Our family loves these. We call them English scones because scones made in Idaho are a completely different thing, small pieces of raised bread dough fried in oil. These Simple Scones are what the rest of the world thinks of when they hear the word scones. They are easy to make and we usually have all of the ingredients on hand. Within a half an hour you can make, bake, and start eating them. Yum, Yum!

Simple Scones

Submitted by: USA WEEKEND columnist Pam Anderson
Rated: 5 out of 5 by 180 members
Yields: 8 servings

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

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. 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.

3. In a small bowl, whisk sour cream and egg until smooth.

4. 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.)

5. 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.

Printed from 7/6/2007

1 comment:

Larry said...

The first time I had scones was in a tea shop in the village of Lacock. The proper English way to eat one is: split the scone in half, spread each half with clotted cream (available at English shops, I'll bring some next time.) Clotted cream is somewhere between cream and butter. Then top with strawberry jam and enjoy with your favorite hot drink. They will often be served with small sandwiches as a snack between lunch and dinner.