This is another recipe that my friend John discovered and that we made together back in undergrad. These scones are crumbly and sweet and have almost a cake-like texture. They’re wonderful fresh out of the oven, either on their own or spread with clotted cream and jam. If you have leftovers, toast them briefly before eating.
Adapted from All Recipes
Yield: 12 large scones
- 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, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries OR raisins
- In a small bowl, stir together sour cream and baking soda, and set aside.
- Preheat oven to 350ºF. Lightly grease a large baking sheet or line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat together butter and sugar on medium speed.
- Beat in egg and vanilla.
- Beat in baking powder, cream of tartar, and salt.
- On low speed, beat in flour just until it all disappears, taking care not to over-mix.
- Still on low speed, beat in sour cream mixture just until it all disappears, again taking care not to over-mix.
- Stir in cranberries.
- Knead dough briefly in the bowl.
- Form dough into scones. You have 2 options:
- Turn dough onto lightly floured surface and roll or pat it into a circle 3/4 inch thick. Cut into 12 wedges and space 2 inches apart on the baking sheet.
- Divide dough into 12 equal pieces and shape each into a rough triangle 3/4 inch thick directly on the baking sheet, spacing scones 2 inches apart.
- Bake 18-20 minutes, or until golden on the tops and golden-brown on the bottoms.