Pages Menu
TwitterRssFacebook
Categories Menu
Yum

Posted by on Jan 22, 2015 in Breads, Breakfast, Desserts, Recipes | 0 comments

Scones

Scones

Three months. That’s how long it’s been since I last posted. Three months!!

I’m so sorry, I don’t even know where the time went. I was still cooking, don’t worry about that. But I was cooking just for fun, (which is one of the best ways to cook, right?) While I love writing a food blog, each post takes a lot of effort to prepare, photograph, edit, write, edit some more, and then post everywhere. And I love doing it for y’all, I really do. I love hearing how you’ve tried my recipes and loved them (or hated them).

But sometimes, I think about the amount of work that will be involved, and I just pour myself a big glass of wine and think, “Nope, that’s not going to happen.”

So thank you for being patient with me while a took a little bit of a break. And to show my thankfulness, today I’m bringing you a recipe for some yummy (but easy!) scones.

Scones

Now, there are two different types of scones. There are more crumbly and dense scones, and then there are cake-like scones. If you’re a fan of the denser scones, these probably aren’t for you, because these are definitely more fluffy and on the cake-like side.

My friend Leanne is awesome at making scones, and has even posted her recipe here. She brings them into work regularly and they’re always a huge hit. I’ve always wanted to learn to make them, but as long as Leanne was bringing them for me, I had no reason to. My laziness was at its prime.

But then I had another baby and went on maternity leave. And there were no more work deliveries of scones. I was faced with a dilemma: bribe Leanne to deliver them to my door, or learn to make them myself.

I tried a couple different recipes, including Leanne’s. I found them all just a bit too much work for me, and I never plan ahead enough to refrigerate my dough. I wanted to find a recipe that was easy and versatile. After a few tries and changes, I ended up with this.

The sour cream and baking soda work some kind of miracle together, and the dough all comes together beautifully. I’ve made a few variations to these: cinnamon raisin, lemon poppyseed, and cheesy ham and onion. You can find the amounts for the additions in the notes below the recipe.

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

Scones

 

Scones

Yield: 16 servings

Ingredients
  • 1 cup sour cream
  • 1 tsp baking soda
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 4 cups flour
  • 2 tsp baking powder
  • ¼ tsp cream of tartar
  • 1 tsp salt
Instructions
  1. Preheat oven to 350°F. Lightly grease a large baking sheet.
  2. In a small mixing bowl, stir together sour cream and baking soda. Set aside.
  3. In a large bowl, cream together butter and sugar until light and fluffy.
  4. In a small bowl, beat together egg and vanilla and beat into butter/sugar mixture. Stir in sour cream mixture.
  5. In a large bowl, mix together remaining dry ingredients: flour, baking powder, cream of tartar and salt. Add to wet ingredients and stir until just moistened.
  6. Turn out onto a lightly floured surface and need for 2 to 3 minutes, until dough comes together. Pat dough out into a circle ¾" thick. Cut into 16 wedges and place them on prepared baking sheet.
  7. Bake for 12 to 15 minutes in the preheated oven until the bottoms are golden brown.
Notes
Cinnamon raisin:
Add 1½ tsp cinnamon and 1 cup raisins

Lemon poppyseed:
Add ½-1 tsp lemon extract or zest from 2 lemons and 1½ tbsp poppyseed

Cheesy ham and onion:
Reduce sugar to ¼ cup and omit vanilla. Add ¾-1 cup chopped cooked ham, ½-3/4 cup chopped green onion and ½-3/4 cup grated Cheddar.

 

You might also like:

Post a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: