I'm on a scone kick right now. I've been making this recipe over the past several weeks and it's just too good not to share. Not only are they light and tasty, they're quick to make. Perfect for when unexpected guests drop by! The other day I started a batch at 7:00 am and was in my car, on my way to work by 7:40 am, warm scones snuggled under a tea towel in a basket, waiting to be shared with my coworkers.
INGREDIENTS
- 2 cups all-purpose flour
- 1/3 cup sugar plus a little extra for the tops (I use raw sugar for the tops)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tsp. grated orange peel (if desired)
- 8 tablespoons unsalted butter, cold
- 1/2 cup dried fruit (raisins, dried cherries, etc.)
- 1/2 cup sour cream
- 1 large egg
DIRECTIONS
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line baking pan with parchment paper.
- Soak fruit in hot water. Set aside.
- In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Quarter butter lengthwise, then into 1/4 inch slices. Work into flour mixture with pastry blender until mixture resembles coarse meal. Drain water off fruit and pat dry with a paper towel. Stir into flour mixture.
- In a small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife or pizza cutter to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
- Give some away before you eat the whole batch!
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