I made these the night before and then put them in a 9 inch cake
pan lined with wax paper. Then the next morning, I cut them into triangles and baked
them at 400 degrees for 13 min. I also sprinkled them with some gold sugar
before baking.
Simple
Scones (~from allrecipes.com)
Ingredients
·
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
Directions
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.
Footnotes
Cranberry-Orange Scones
Follow the recipe for Simple Scones,
adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients
and substituting dried cranberries for the raisins.
Lemon-Blueberry Scones
Follow the recipe for Simple Scones,
adding a generous teaspoon of finely grated lemon rind (zest) to the dry
ingredients and substituting dried blueberries for the raisins.
Cherry-Almond Scones
Follow the recipe for Simple Scones,
adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried
cherries for the raisins.
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