Great basic recipe that accepts variations/additions nicely. Here's what I like to do with this wonderful recipe to make it my own...I dice the 1/2 cup (1 stick) butter before I get started and put it in the freezer to chill, I use brown sugar instead of white, use vanilla greek yogurt instead of sour cream, put a little jam on top before baking and after baking drizzle on a powdered sugar glaze. I use my food processor...pulse dry ingredients, add chilled butter and long pulse a few times, stir the egg and yogurt together in a bowl and add to food processor bowl, long pulses just until the dough starts to come together. Pour onto counter dusted with flour and pat together to form a ball and continue to press into a circle, 3/4" high. Cut like a pie into 8 wedges and transfer to a cookie sheet lined with parchment. Using floured fingers, I press a circular indentation into each wedge and fill with approx. 1/2 tsp of jam (any fruit jam will work with this recipe!). After cooling a bit on a wire rack, I drizzle some powdered sugar glaze on top (approx.1 cup powdered sugar, approx 1 Tbsp of softened butter, 1/4 tsp vanilla and a bit of whole milk, stirred together, add tiny amounts of milk until you get that drizzle-icious consistency). Pour the glaze into a ziplock baggie and snip a tiny bit of a corner off, then let the drizzle flow out of the corner as you move back and forth across each scone.
Was this review helpful?
2 users found this review helpful
Great basic recipe that accepts variations/additions nicely. Here's what I like to do with...