Simple Scones
8 cups all purpose flour
1 1/3 cups sugar
1 Tbsp and 1 tsp baking powder
1 tsp baking soda
2 tsp soda
2 cups unsalted butter, FROZEN
2 cups sour cream (I use non fat flavored or unflavored yogurt)
4 large eggs
2 cups dried fruit or chips
1) Adjust oven rack to lower-middle position and preheat oven to 400 F.
2) 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.
3) In a small bowl, whisk sour cream and egg until smooth.
4) 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.)
5) 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 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.
Flavoring options:
Cranberry-Orange Scones: Follow the recipe for Simple Scones, adding a generous tablespoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
Lemon-Blueberry Scones: Follow the recipe for Simple Scones, adding a generous tablespoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
Cranberry or Cherry-Almond Scones: Follow the recipe for Simple Scones, adding 1 tsp. almond extract to the sour cream mixture and substituting dried cherries or cranberries for the raisins.
Chocolate Chip Scones: Follow the recipe for Simple Scones, adding 2 cups of chocolate chips for the raisins.
