I.
CAN'T.
STOP.
EATING.
SCONES.
I blame Jessie for the whole thing.
- 1 cup sour cream (I used half plain yogurt and half sour cream)
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
- 1 cup raisins (optional)
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
I will gladly take the blame. As long as you bring me one. I also have gained 5 pounds in the last month because of these scones. Even Jillian cannot burn off the amount of scone calories I've been consuming.
ReplyDeleteThese were so yummy! I split the batch and did half with chocolate chips and half with blueberries. LOVED them!
ReplyDeleteWell, the reason you can't stop eating them is because this recipe makes TWELVE of the biggest scones i've ever seen in my life and it's impossible to actually finish the batch! I was really surprised at how HUGE they were! I'm going to have to take some to neighbors...
ReplyDeleteAnd, even though I love you, I will say that your recipe was not as good as the scone recipe from the Betty Crocker cookbook. They are SO GOOD. And smaller. And there are only 8. YUM.