From the kitchen of Stephanie Knewasser. Scones are
perfect for a shower, brunch or tea. I found this recipe at
allrecipes.com, but changed it a little. Flavors are unlimited,
see suggestions below. Try sprinkling tops with sugar or
cinnamon sugar before baking, &/or drizzling finished scones
with confectioners sugar & water glaze.
perfect for a shower, brunch or tea. I found this recipe at
allrecipes.com, but changed it a little. Flavors are unlimited,
see suggestions below. Try sprinkling tops with sugar or
cinnamon sugar before baking, &/or drizzling finished scones
with confectioners sugar & water glaze.
Mix:
1 cup sour cream
1 teaspoon baking soda
Set aside.
In a large bowl, mix:
4 c all-purpose flour
1 c white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
Cut in:
1 c butter
Add:
1 tsp vanilla **or other extract
1 egg
sour cream/ b.soda mixture
Mix just until incorporated & moistened.
Over mixing will make a tough scone.
Turn dough out onto a surface coated with confectioner
sugar and knead briefly.
Divide dough into 2 or 3 balls.**
Knead in:
raisins, craisins, chocolate chips...**
Roll or pat dough into a 3/4 inch thick circle.
Cut into wedges.
Place 2 inches apart on greased baking sheets.
Bake @ 350, 12-15 minutes
or until golden on the bottom.
** Make a variety of flavors, 1 flavor for each ball
1 cup sour cream
1 teaspoon baking soda
Set aside.
In a large bowl, mix:
4 c all-purpose flour
1 c white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
Cut in:
1 c butter
Add:
1 tsp vanilla **or other extract
1 egg
sour cream/ b.soda mixture
Mix just until incorporated & moistened.
Over mixing will make a tough scone.
Turn dough out onto a surface coated with confectioner
sugar and knead briefly.
Divide dough into 2 or 3 balls.**
Knead in:
raisins, craisins, chocolate chips...**
Roll or pat dough into a 3/4 inch thick circle.
Cut into wedges.
Place 2 inches apart on greased baking sheets.
Bake @ 350, 12-15 minutes
or until golden on the bottom.
** Make a variety of flavors, 1 flavor for each ball
- Almond Cherry with White Chocolate (almond extract,
dried cherries & white chocolate chips) - Cherry (dried cherries)
- Chocolate Chip
- Cinnamon Chocolate Chip (cinnamon, nutmeg & mini
chocolate chips) * I love this * - Cranberry (Craisins)
- Lemon Blueberry (lemon extract, lemon zest &
blueberries) - Lemon Poppy (lemon zest & poppy seeds)
- Orange Cranberry (orange extract, orange zest &
craisins) - Orange Spice (orange extract, grated orange rind,
cinnamon) - Raisin
Scone Flavors
Crumbly texture after butter is cut
into flour mixture.
into flour mixture.
Using a zester on
an orange rind.
an orange rind.
The dough cut into wedges.
Freezing Scones
This recipe freezes well. To
freeze, put the unbaked cut
wedges on a cookie sheet
lined with wax paper. Freeze
until hard. Toss in a freezer
bag. No need to thaw before
baking.
This recipe freezes well. To
freeze, put the unbaked cut
wedges on a cookie sheet
lined with wax paper. Freeze
until hard. Toss in a freezer
bag. No need to thaw before
baking.
Cinnamon
Chocolate
Chip Scones.
This is the
flavor I make
most often.
Chocolate
Chip Scones.
This is the
flavor I make
most often.
Orange
Cranberry
Scones.
Drizzled with
icing made of
confectioner
sugar, orange
juice &
orange
zest.
Cranberry
Scones.
Drizzled with
icing made of
confectioner
sugar, orange
juice &
orange
zest.
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