I have been on quite the scone kick lately! All I want with my coffee every morning is a dense, buttery, carb-filled scone! Maple oat nut, chocolate chip, lemon-rosmeary…I don’t discriminate. I’ve been making a different kind every week, which is not super helpful with losing the last of this pregnancy weight I might add. But they are just too good.
Today I am going to share a basic raisin scone recipe with you, but instead of the raisins you can change it up and add blueberries, chocolate chips, strawberries or dried cherries and almond extract. Really anything you want!
Preheat oven to 400 degrees. Start by mixing all your dry ingredients in a bowl: flour, sugar, baking powder, baking soda and salt. Set aside. Then prep your wet ingredients. In a small bowl whisk together your sour cream and egg.
Next cut your butter into small cubes and throw it into the bowl with your dry ingredients. Use a pastry cutter to cut the butter into the flour mixture (if you don’t have a pastry cutter you can use two forks or the large holes on a box grater). When you’re done it should looks like little pebbles. A tip when making these: make sure your butter is really cold. Have all your dry ingredients already mixed together before taking the butter out of the fridge.
Then make a well in the center of the bowl and pour in the sour cream/egg mixture. Use a fork to combine until large dough clumps form. Add the raisins.
Use your hands to press the dough into a ball. It may seen like there is not enough liquid at first, but as you press, the dough will come together.
Turn the dough out onto a floured surface and press it into a 7-8″circle about 3/4″ thick. Use a sharp knife to cut into 8 triangles.
Place the triangles onto a cookie sheet lined with parchment paper and sprinkle the tops with sugar in the raw.
Bake until golden, about 15-17 minutes. Cool for 5 minutes.
Serve warm with butter and hot coffee!
2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tablespoons cold unsalted butter
1/2 cup raisins
1/2 sour cream
1 large egg
sugar in the raw for dusting