Saturday, January 23, 2010
I have big love for this scone. It is simple to make and tastes absolutely great.
This recipe makes for 6 servings.
1/2 cup Sour cream
1/2 teaspoon Baking soda
1/2 teaspoon Vanilla extract
2 cup All purpose flour
1/4 cup White sugar ; (scant)
1 teaspoon Baking powder
1/8 teaspoon Cream of tartar
1/2 teaspoon Salt ; (1/8 tsp fine salt)
113 grams Butter ; cold
1/2 cup Raisins ; or currants (optional)
1. In a small bowl, blend the sour cream and baking soda. Then mix in egg and vanilla and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, whisk well the flour, sugar, baking powder, cream of tartar and salt. Cut in the butter until it looks like coarse, small flour-coated crumbs. Mix in the raisins.
4. Stir the sour cream mixture into the flour mixture until just moistened. Do not overmix.
5. Turn dough out onto a lightly floured surface, and knead briefly. Pat dough into a disc and refrigerate for about 30 minutes.
6. Take out dough from refrigerator, turn dough out onto a lightly floured surface. Roll or pat dough into a 3/4-inch thick round. Cut into 6 wedges or use a lightly floured cookie cutter, and place them about 1 inch apart on the prepared baking sheet. Do not brush tops with egg mixture. White tops better than brown ones.
7. Bake 23-25 minutes in the preheated oven, rotating about 20 minutes in until nicely browned and a toothpick inserted into the centre of a scone comes out clean. Remove and transfer to a wire rack to cool. If you want crusty scones, cool them uncovered. If a softer crust is desired, wrap hot scones in a clean dish towel.