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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 7, 2012
TERRIFIC recipe. Unequaled scones! I have made these many times, always to rave reviews. The sour cream is a magic ingredient that imparts a wonderful tang and moistness. Completely unlike the dense, crumbly specimens at Starbucks or equivalent. Like many others, I reduce the baking powder to 3T with no ill effect, otherwise I taste the BP's bitterness. I also find that a bit more salt is helpful--a heaping 1/8 tsp or a bit less than 1/4 tsp. I skip the egg wash step. Preparation is much easier if you have a food processor. I usually keep some butter in the freezer and roughly cut up the correct amount in tablespoon-sized pieces (refrigerated butter works fine too). I blend the butter and dry ingredients with my Cuisinart's metal blade until well mixed. However, I don't use the Cuisinart for final mixing as I think it tends to overwork the dough. I turn the dry ingredients+butter into a mixing bowl, mix in dried fruit, nuts, or other additions, then add the milk/sour cream mixture. (Hint: Measuring sour cream is a little messy if you use standard measuring cups, so pour the milk into a Pyrex liquid measuring pitcher and then spoon some sour cream to the milk until the level of the milk rises to 3/4 c.) One complaint: this recipe only makes 6 scones in my 8-compartment scone pan. Larger recipe: 2 1/3 c (280 gr) flour, 4T Powder, 1/3 c sugar, 1/4 t salt, 5+ T butter, 2/3 c milk, 1/3 c sour cream.
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