This sweet scone recipe will make a holiday breakfast or afternoon tea special.
Ingredients
- all-purpose flour: 2 cups
- sugar: 0.33333 cup
- baking powder: 1 tsp
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- unsalted butter, frozen: 8 Tbsp
- raisins (or dried currants): 0.5 cup
- sour cream: 0.5 cup
- egg: 1 piece
- white sugar: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
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Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
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Whisk sour cream and egg together in a small bowl until combined.
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Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
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Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
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Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
