the perfect basic scone

scones with jam & clotted cream

i love to bake. two years ago i had the privilege of working in an amazing coffee shop where it was my job to bake yummy things every time i went into work. without those scheduled hours to bake all the time, i rarely get to bake as much.

but, in hopes of changing that this upcoming year (when i move into my new apartment), here are the results of the best basic scone recipe i used for the tea party we had on sunday. unlike many other recipes, these scones don't come out dry and have great, moist texture. i left out the raisins and added a little cinnamon, but because this recipe is so versatile you can really add anything your little heart desires.

i prefer them plain but topped with clotted cream and jam- fresh out of the oven- and with a cup of tea.

with constant comment
a mountain of scones

simple scones

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (optional)
1/2 cup sour cream
1 large egg

preheat oven to 400 degrees. combine flour, sugar, baking powder, baking soda and salt. grate frozen butter (unless you have a food processor) and work it into the flour mixture. if desired, add raisins or dried fruit. in a separate bowl, mix sour cream and egg. combine all ingredients together and press the dough into a ball. place on a lightly floured surface and press into a 7-8 inch circle 3/4-inc thick. sprinkle with extra sugar. divide into 8 triangles. separate triangles and bake on a cookie sheet for about 15 minutes or until they look golden brown.


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