Simple Scones

Make a holiday breakfast -- or afternoon tea -- really special with these sweet bakery treats.


8 servings


2 cups all-purpose flour
1/3 cup granulated (white) sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg


Adjust oven rack to lower-middle position. Preheat the oven to 400°F (204°C). Line baking sheet with parchment paper or silicone baking mat.

In a medium bowl, mix flour, 1/3 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 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 teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place onto prepared baking sheet, about 1 inch apart.

Bake for 15 to 17 minutes, until golden. Cool for 5 minutes and serve warm or at room temperature.

Nutritional Information

Amount Per Serving: Calories: 319; Total Fat: 15.5 g; Cholesterol: 63 mg; Sodium: 249 mg; Total Carbs: 41.1 g (Dietary Fiber: 1.2 g); Protein: 4.9 g

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