Simple Scones

Simple Scones

1564

"Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats."
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Ingredients

servings 319 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 41.1g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Footnotes

  • Cranberry-Orange Scones
  • Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
  • Lemon-Blueberry Scones
  • Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
  • Cherry-Almond Scones
  • Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.
  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1564
  1. 1943 Ratings

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Most helpful positive review

I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work. But with a food processor just mix dry ingredients and frozen butter ...

Most helpful critical review

I found these to be tasty but more of a cakey cookie than a scone. I prefer my scones more like biscuits, less cakey.

I wouldn't recommend them if you do not have a food processor since making them as here described seems to be a lot of work. But with a food processor just mix dry ingredients and frozen butter ...

I mixed these up using my food processor and the results were fantastic... and so easy.. put flour and dry ingredients in first... spin the butter around til it flakes... then add the sour crea...

What a wonderful scone recipe. These turned out just slightly moist and not dried-out like other recipes I have tried. The addition of the orange zest and cranberries gave them a delicious, su...

Great recipe! I used salted cold butter from the fridge and just cut it into the dough. My first batch was made with grated cheddar, second batch with fresh strawberries and my third batch wit...

Excellent basic scone recipe. It allowed for substitutions nicely. I used half white and half whole grain flours to up the nutritional value (1/2 cup oat flour and 1/2 cup whole wheat pastry f...

I made these tonight for my family and they loved them!!! The alterations I made was to used only ONE and a HALF cups of whole wheat flour and 1/4 cup flax seed ground up and 1/4 cup wheat germ...

These are the best scones I have ever eaten! I'm a top notch baker but even thought this recipe is easy, it doesn't skip on the flavor. The first time I made these, I did dried crannberry with o...

I used salted butter and they were fine. The hardest part was hand grating the butter and the whole mix with your fingers thing I didn't go for. So this morning I grated the frozen butter with ...

I used this recipe as a base for my espresso cafe and they are one of our most popular sellers. I increased the sugar from 65g to 75g however and I do not use frozen butter and then grate it. ...