Tag Archives: scones

sour.cream.&.raisin.scones

If you have had any contact with me in the last few weeks you know I have been on a Great British Bake Off bender. If you are unfamiliar with the show, let me just tell you that it inspires a need for all things baked, preferably stuffed in ones face while trying on a quaint English accent.

Today the need for scones was too great and I preheated the oven. (to 400*)

  • Mix 2 cups flour with 1/3 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda & 1/2 tsp salt in a bowl
  • Grate 8 TB of frozen butter into the flour mixture and work the mixture with your fingers until it resembles coarse meal
  • Stir in 1/2 cup raisins or whatever weird dried fruit you choose

  •  Whisk together 1 large egg and 1/2 cup sour cream in separate bowl and add to flour mixture
  • Press the dough together against the side of the bowl incorporating with as little hands on time as possible
  • Roll dough to 3/4 – 1 inch thick and cut in equal triangles

  • Sprinkle top of scones with sugar and bake for 15 – 17 minutes on the lower middle rack

 

Stuff face. Great with some cream and jam and of course

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raspberry.scones

A friend took me to the most amazing full-yard garden this past weekend, where I not only drooled over their fabulous vegetables and chickens, but picked more raspberries than I know what to do with. I came home with 2 full gallon containers, and I lost count how many went directly into my mouth.

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Today I pulled out my ‘proper English tea’ cookbook and decided to give some scones a go, all proper like.

  • Sift and mix 1 1/2 cups flour, 1 tsp cream of tartar, 1/2 tsp baking soda and 1/2 tsp salt in a mixing bowl
  • Cut in 3-4 TB butter and slowly add 2/3 cup buttermilk and mix
  • You should have a nice heavy dough at this point. Add a handful or 2 of raspberries to the mix and gently mix into dough – no, it won’t be pretty
  • Roll out on a floured counter top. 1/2 thick is best, cut into triangles, and arrange on a baking sheet, close together, but not touching
  • Bake at 425F for 12-15 minutes

If you have some clotted creme sitting around, you are more than welcome to throw that pinky up and dive in. I had ice cream, and more berries, and man oh man are these little guys good.

photo(23)

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