Monday, December 5, 2011
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 (READ NOTE @ BOTTOM)
1 Tsp. Cinnamon (optional)
1 large egg
1 egg white only in separate bowl from mix
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. Use a sharp knife to cut into 8 triangles; place on a cookie sheet
(preferably lined with parchment paper), about 1 inch apart.
With egg white, lightly brush over scones, then sprinkle with remaining 1 tsp. of sugar.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or
at room temperature.
Instead of using sour cream in my scones, I have used applesauce, plain no-fat yogurt,
etc. to make them a little more healthy. They are wonderful either way you make
them up... Enjoy