Links to other sites on the Web
Simple Scones
.
2 Cups All-Purpose Flour
¨ø Cup plus 1 tsp. Sugar
1 tsp. Baking powder
¨ù tsp. Baking soda
¨ö tsp. Salt
8 Tbs. (1 stick) unsalted butter, frozen
¨ö cup raisins (or dried currants)
¨ö cup sour cream
1 large egg
.
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
.
In a medium bowl, mix flour, 2/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
.
In a small bow, 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 ¨ù inch thick. Sprinkle with remaining teaspoon of sugar. Use a sharp knife to cut into 7 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.
.
.
Variations
.
.
Cranberry-Orange Scones
.
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substitute dried cranberries for the raisins.
.
.
Cherry-Almond Scones
.
Follow the recipe for Simple Scones, adding ¨ö tsp. Almond extract to the sour cream mixture and substitute dried cherries for the raisins.
Links to other sites on the Web
© 2000 [email protected]
