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Thursday, January 14, 2010


This was my first attempt ever at making scones. I saw the recipe and I just had to try it! They were delicious! Buttery, crumbly, sweet...all the good stuff! They pair perfect with coffee or tea, whatever your preference.

I added blackberries in mine and they were YUM!

Here is the recipewith my alterations:


1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup unsalted butter (room temperature)
1 egg
1 cup berries, chocolate chips, nuts, etc. (optional)


In a small bowl, blend the sour cream and baking soda, and set aside. Be careful because it doubles in size.

Preheat oven to 400 degrees F. Lightly grease a large baking sheet.

In a medium bowl, mix the flour, baking powder, cream of tartar, and salt.

In a large bowl, cream the butter and sugar.

In a small bowl, beat the egg and add the vanilla.

Add the egg mixture to the butter/sugar bowl and beat until combined.

Pour the dry ingredients into the butter/sugar bowl and use your hands to combine.

Don’t forget the sour cream! Add to the bowl and use your hands to combine. Try not to work it too much. It was crumbly and sticky when I was done.

After dough is combined, add berries, chocolate chips or whatever you like.

Here is the hard part! The dough is really sticky. I just took a handful of dough and made it into a round and put it on the greased cookie sheet. I cooked 6 at a time. The recipe is for 12 scones, but I made 11. They are large. You could easily make them smaller and make 24. That is what I will do next time. I read some reviews and they said to chill the dough for about 10 minutes to make it more manageable. I didn’t want to wait!

Bake 15 – 20 minutes in the preheated oven, until golden brown. Stick a toothpick in the center to make sure they are done! If you make smaller ones, reduce the cooking time.

I also made a simple glaze to drizzle over mine. They were great with or without! I put ½ cup of sugar into a small saucepan and added 2-3 tablespoons lemon juice. Stir, bring to a boil and let the sugar dissolve.


To store, wrap each individual scone in saran wrap.  I found this kept them fresh for a few days.

Here is the link to the original recipe:

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