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Grandma Johnson's Scones
SUBMITTED BY:
Rob
PHOTO BY:
chibi chef
"A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!"
RECIPE RATING:
Read Reviews
(885)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
Original recipe yield 12 scones
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup 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)
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jan. 23, 2004 by MESSY COOK
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MESSY COOK
Jan. 23, 2004
I'd never made scones before but was having a tea party at my house and they were way too expensive to buy. I wanted to make them ahead of time so I used a 3" cookie cutter to cut them and froze them uncooked on a cookie sheet covered with wax paper. About an hour later I packaged them into ziplock bags separated by wax paper. For fresh scones anytime, put the desired amount of frozen scones (which look an awful lot like a hockey puck) on an ungreased cookie sheet and bake for 45 minutes. I added lemon zest and poppy seeds to one recipe, dried cranberries to another and left one plain. I now keep them in my freezer year-round so I can have fresh scones whenever I want. Don't freeze for more that 2-3 months but they probably won't last that long.
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64 users found this review helpful
I'd never made scones before but was having a tea party at my house and they were way too...
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Reviewed on Sep. 13, 2006 by Lucy7
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Lucy7
Sep. 13, 2006
Great recipe, just a few tips to avoid dryness and any dissaster. 1. combine the sour cream (make sure you use sour cream)and baking soda, set aside. 2. mix the butter (room temp.) with the sugar (just use 3/4 cup), beat the egg w/ vanilla (yes, I add 1 tsp. of vanilla), and add to sugar/butter mixture. 3. mix well the dry ingredients and then add them to the butter/sugar/egg/vanilla, just to get all together, do not overmix. 4. Add the Sour Cream w/baking soda, again, do not overmix. From here, you can add as much "toppings" as you´d like, I try chocolate chips, but will try as many suggestions as I can. I make 16 balls and press them w/ my hands to make a flat circle. Bake them 15 min. The secret, not over mix or over handle.
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42 users found this review helpful
Great recipe, just a few tips to avoid dryness and any dissaster. 1. combine the sour cream...
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Reviewed on Feb. 4, 2004 by KAREN35
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KAREN35
Feb. 4, 2004
I knew I was going to alter this recipe before I ever started, and to took some suggestions from others. I added an extra 1/2c sugar, 1tsp cinnamon, 1/2tsp nutmeg, and 1tsp vanilla. I brushed the top with milk and sprinkled with cinnamon and sugar, and sliced almonds. I was looking for a stand alone scone (no jelly) and I found it, I will definetly make this again. Thanks
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35 users found this review helpful
I knew I was going to alter this recipe before I ever started, and to took some suggestions...
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Reviewed on Jul. 18, 2003 by KATMANI
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KATMANI
Jul. 18, 2003
Delicious! I also added the nutmeg, cinamon and vanilla. I wasn't prepared for them to spread quite so much. My first attempt ended in one giant scone, because I put them too close together, so spread them out and plan for them to grow, grow, grow!
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29 users found this review helpful
Delicious! I also added the nutmeg, cinamon and vanilla. I wasn't prepared for them to...
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Reviewed on Aug. 20, 2005 by
SILVERISNOW
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SILVERISNOW
Aug. 20, 2005
I've made this recipe MANY Times now. It's a wonderful basic recipe, but I found the butter I use really makes a difference. Regular butter creates a crumblier scone, and organic unsalted makes it more cake-like, like a Starbucks scone. I prefer it that way. My favorite flavors so far are Orange Spice (orange extract, grated orange rind, cinnamon, allspice, nutmeg and ginger), and lemon currant (lemon extract, lemon rind, currants). My husband's favorite is regular chocolate chip. I always break the batter in half and make 2 different flavors. Then I divide each flavor into half and make 2 rounds. If I only do 1 round per flavor, the scones are very large (Starbucks size). I prefer them smaller, so I don't eat so much at each sitting!! They are PERFECT with hot tea. I like the orange spice with lady grey, and lemon currant with green tea. OH! I also glaze the scones with a glaze made of orange or lemon extract and powdered sugar. So yummy and so pretty!
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26 users found this review helpful
I've made this recipe MANY Times now. It's a wonderful basic recipe, but I found the butter I...
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Reviewed on Sep. 23, 2003 by
TOOKEC
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TOOKEC
Sep. 23, 2003
These are absolutely wonderful! I made them for my daughter's bridal shower tea and couldn't have been happier with them. I divided the dough into two circles (as recommended by others), cut it into wedges, then froze the wedges on a cookie sheet. Once frozen, they went into freezer bags until the morning of the shower, when I popped them into the oven. I served them with sliced strawberries and Easy Devonshire Cream (recipe from this website). Delicious!!!
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26 users found this review helpful
These are absolutely wonderful! I made them for my daughter's bridal shower tea and couldn't...
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Reviewed on Apr. 6, 2006 by POSHBEKI
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POSHBEKI
Apr. 6, 2006
These are absolutely fantastic! better than starbucks! The sour cream is the star of this recipe, makes them so moist and scrumptious. I have added 1/2 c dried cranberries and 1/4 orange juice to it for orange/cranberry scones, top them with a glaze of orange zest, orange juice and confectioner's sugar and you will just die of decadence. Add some pumpkin, nutmeg, cinnamon and ginger, glaze it with a simple confectioner's sugar and you've got a wonderful holiday (or any day) treat. Add some bacon, onion and cheese, lessen the amount of sugar and you've got a super breakfast! I have made these in huge batches and put them in the freezer for easy microwaveable breakfasts. Add some black berry's and lemon zest and there's another elegant brunch item. what a great versatile, delicious recipe! This is a permanent fixture in my recipe box! Thanks Grandma Johnson!
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23 users found this review helpful
These are absolutely fantastic! better than starbucks! The sour cream is the star of this...
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Reviewed on Aug. 12, 2006 by
jenathomas
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jenathomas
Aug. 12, 2006
These are truly wonderful scones. I made them for the first time this morning and they were pretty easy to make. I split the dough in half and made plain with sugar sprinkled on top and then tried to make the other half blueberry. I was not very successful with the blueberry half. But it was my own fault. I had let the frozen blueberries sit on the counter for just a few minutes and they started to thaw so they were getting juicy and then I went to mix them in and it was a huge mess. But the plain with just sugar on top were fabulous so I will be using this recipe and doing all kinds of experiments in the future, starting with the blueberries. Great recipe!!! UPDATE: I have since made this recipe a couple more times and have used fresh blueberries in one batch and mini chocolate chips in another. Both turned out great. 2ND UPDATE: I made these scones again this morning and this time I used blackberries and sprinkled raw sugar (demerara sugar) on top of them and oh my gosh... this is by far my favorite combo. I love blackberries and the crunch of the larger sugar granules on top is really awesome!!!
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22 users found this review helpful
These are truly wonderful scones. I made them for the first time this morning and they were...
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Reviewed on Oct. 11, 2006 by
KingsHorses
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KingsHorses
Oct. 11, 2006
This is a great scone recipe. I made pumpkin scones using this recipe. I used 2/3 cup canned pumpkin and 1/3 cup buttermilk instead of sour cream. I added the baking soda to the flour mixture and used brown sugar instead of white and cut it to 1/2 cup + 2 Tbsps. I added 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp pumpkin pie spice and a pinch of cloves to the flour mixture and then followed the directions. Then I made an icing divided it and put cinnamon in half and then drizzled both over the scones. VERY yummy!! Thank you so much for sharing this recipe!!
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20 users found this review helpful
This is a great scone recipe. I made pumpkin scones using this recipe. I used 2/3 cup canned...
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Reviewed on Jan. 25, 2004 by MICHELE B
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MICHELE B
Jan. 25, 2004
Great scone. I divided the batch into thirds - put dried cherries in one, raisins and walnuts in another, and lemon zest and poppy seeds in the third (my favorite). So many options to try!
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20 users found this review helpful
Great scone. I divided the batch into thirds - put dried cherries in one, raisins and walnuts...
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