Grandma Johnson’s Scones
(from sissboombah’s recipe box)
These make some bigundo, tasty, tender scones that are super quick and fun to experiment with. They are very cakey, almost like large cookies, so a cup of tea is definitely in order. I made 1/4 of the recipe with chopped Granny Smith apples, 1/4 with cinnamon sugar sprinkled on top, and 1/2 with chopped almonds and a tablespoon of amaretto. I liked the varieties in that order. In the future I would shape them smaller by half and try more different ingredient combinations, as suggested by allrecipes.com bakers and by my available ingredients.
Ideas: more apple bits crammed in there, as much as the dough can take; different fruits: peaches, dates, pear, apricot, berries; orange and lemon juice and zest; poppy seeds; chocolate chips; pumpkin puree and pumpkin spice; currants, cranberries; desserted up with glaze or as a base for shortcake
Source: a very popular recipe @ Allrecipes.com
Serves 12 peopleCategories: baking, quick bread, tried-and-true
Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
Directions
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In a small bowl, blend the sour cream and baking soda, and set aside.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
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In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
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Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
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Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.