Tea Time/Breakfast
Being Southern, I didn't grow up with Scones. Wish I had! The first time I had some was in high school with a friend of mine who was all things UK. My first foray into making them, I used a mix, which is great if you're in a hurry.
Over the years, I experiments with different recipes until I found the one I liked best and that seemed to be the most consistent. This is the result!
Granny Mae Wisdom--First two years you'll want to eat 'em up. After that, you'll wish you had.
Serve plain or sprinkle with powdered sugar and add a side of jelly and/or clotted cream. You can also add a light sugar glaze to the top.
Basic Scones
2 Cups All Purpose Flour
1/3 Cup Sugar
1 Stick Unsalted Butter (Frozen)
1 Large Egg
1 TSP Baking Powder
1/4 TSP Baking Soda
1/2 TSP Salt
1/2 Cup Sour Cream
1/2 Cup Frozen or Dried Fruit
1. Preheat oven to 400 degrees.
2. Combine Flour, Baking Powder, Baking Soda, Salt & Sugar in a medium or large bowl.
3. Use a grater to shred Butter into the dry ingredients.
4. By hand, mix Butter & ingredients together until a course meal forms.
5. Add Fruit.
6. In a small bowl, combine sour cream and egg until creamy & smooth.
7. Add the sour cream & egg to the dry ingredients.
8. By hand, press the dough together (I used latex gloves as it helps to the dough workable and so that I don't over handle the dough and make it tought).
9. Pull apart or roll on a lightly floured surface and cut into shape. The less you handle the dough, the lighter the scones will be. They should be about 3/4 inch thick.
10. Brush tops with additional butter & sprinkle tops with sugar.
11. Bake until golden. Roughly 15-18 minutes, depending on size.
12. Brush the tops with melted butter.
Lemon Blueberry (Pictured)
Use a TSP of finely grated lemon zest & dried blackberries as the fruit.
Cherry-Almond
1/2 TSP almond extract added to the Sour Cream & dried cherries for the fruit.
Cranberry-Orange Scones
1 TSP finely grated orange zest & dried cranberries.
Comentarios