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Simple Scones

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Gans

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

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Original recipe yield 8 scones

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Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
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 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.

Cranberry-Orange Scones
Follow the recipe for Simple Scones, adding a generous teaspoon 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 teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
Cherry-Almond Scones
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.
This recipe was originally featured in the USA WEEKEND article Simply Perfect Scones on December 19, 2004.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviewed on Dec. 26, 2004 by LITDOC

I mixed these up using my food processor and the results were fantastic... and so easy.. put... MORE

Reviewed on Mar. 27, 2006 by COOKINMOM3

I used salted butter and they were fine. The hardest part was hand grating the butter and the... MORE

Reviewed on May 15, 2007 by Caljane

I wouldn't recommend them if you do not have a food processor since making them as here... MORE

Reviewed on Oct. 19, 2006 by TIFFENY

I made these tonight for my family and they loved them!!! The alterations I made was to used... MORE

Reviewed on Feb. 7, 2006 by EDDIEGIRL

These are the best scones I have ever eaten! I'm a top notch baker but even thought this... MORE

Reviewed on Nov. 12, 2007 by TARADAWN

What a wonderful scone recipe. These turned out just slightly moist and not dried-out like... MORE

Reviewed on May 1, 2007 by mn

Great recipe! I used salted cold butter from the fridge and just cut it into the dough. My... MORE