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|
|
Adjust
oven rack to lower-middle position and preheat oven to 400 degrees.
|
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 — a
little lumpy —), then stir in raisins.
-or-
Cut frozen butter into pieces about the size of a tablespoon or
teaspoon and add to dry ingredients in food processor.
Blend until mixture is a bit lumpy.
Then add fruit.
|
In
a small bowl, whisk sour cream and egg until smooth.
|
With
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.
|
Place
on a lightly floured surface and pat into a 7 to 8-inch circle about ¾-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 minutes to 17 minutes (or
shorter if using smaller shapes).
Cool for 5 minutes and serve warm or at room temperature.
-or-
Pat dough to about ¾ inch
thick circle; cut with cookie cutter or small biscuit cutter.
Sprinkle tops with sugar and place on sheet covered with parchment
paper. Cook about 12-14
minutes.
|
|
Yield: 8 scones.
Per
scone: 317 calories, 5 g protein,
41 g carbohydrates, 15 g fat (9g saturated), 1g fiber, 263 mg sodium. |
Cranberry-Orange
Scones:
Add
a generous teaspoon of finely grated orange rind (zest) to the dry
ingredients and substituting dried cranberries for the raisins. (Add
white chocolate chips, too?) |
|
Lemon-Blueberry
Scones: Add a generous teaspoon of finely grated lemon rind (zest) to the
dry ingredients and substituting dried blueberries for the raisins. |
|
Cherry-Almond Scones:
Add ½
tsp. almond extract to the sour cream mixture and substituting dried
cherries for the raisins. |
