Grandma Johnson’s Scones

This recipe hails from the ever loved! I’ve tweaked it though. 😀 I have made these multiple times and I find that using the food processor to blend the cold butter with the dry ingredients gives the best texture (but you totally don’t have to do that if you don’t want to). Super yummy!

Author: All

1 C Light Sour Cream
1 t baking soda
4 C unbleached, white flour
1 C bakers white sugar
2 t baking powder
1/4 t cream of tartar
1 t salt
1 C cold butter (2 sticks, unsalted)
1 egg (use 1/4 C Egg Beaters to save you lots of calories!)
1 C fresh/frozen cranberries or other fruit

makes 16 scones

1. In a small bowl, blend the sour cream and baking soda. Set aside.

2. Preheat oven to 350. In a food processor (or large bowl if cutting in by hand), add butter, sugar, baking powder, cream of tartar, and salt. Process until light and crumbly.  Pour mixture into a bowl and create a center well. Stir the sour cream mixture and egg mixture into the flour mixture until just moistened. Mix in the cranberries or other fruit.

3. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round.  I usually split the dough into two rounds and pat them flat, then cut each into 8 triangles.  (These rise quite a lot so think about whether you like big or small scones.) If you want your scones to have better shape, let them chill out in the fridge 1 hour before you bake them. Then, place them 2 inches apart on the prepared baking sheet. ( I use my silpat) I also sprinkle mine with a little sugar on top right before they go in the oven…because I like it that way.

4. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Notes: I’ve tried these with dried cranberries and the fresh/frozen cranberries are better by far! I’ve also tried them with frozen raspberries, which is what you see in the pictures. Feel free to jazz up the fruit you stir into these. 😀 Or just make them plain and put jam on them…mmmmmmm….But if you do use fresh fruit, be thoughtful about whether it will squish when you stir it and/or dye your batter a color you may not want it. Like for example, blueberry, blackberry, raspberry, etc. If you were to use fresh peaches or apples, who cares? Got it?


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