Mom’s Scones

This recipe is based on my Mom’s Scones recipe. Every time she makes these scones for church or a bake sale they are gone in no time!
The only thing I changed is I raised the amount of dried fruit from 1/2 cup to 1 cup. I happen to like a lot of fruit in my scones so I use the huge dried cherries. She uses the smaller cranberries. It’s all a preference though, basically anything will work.

Basically you combine all the dry ingredients, add the butter and fruit, and then add the wet ingredients, form into a ball gently, and pat down to a circle. Cut into 8 wedges and place on a parchment lined cookie sheet. Bake for 17 minutes and you’ll feel like you just went to the bakery!

This recipe is an old family recipe and it will be a hit for generations to come!

Print Recipe

Serves: 8 Cooking Time: 17 min

Ingredients

2 c. flour
1/2 c. plus 1 tsp. sugar for topping the scones
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, frozen
1 pkg (6 oz) or approx. 1 cup dried cherries, or other dried fruit
1/2 c. sour cream
1 large egg
1/2 tsp almond extract (optional)

Instructions

Preheat oven to 400° F. In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda & salt. Grate butter in to flour mixture on large holes of a box grater. Use your fingers to work in the butter, then stir in the dried fruit. In a small bowl, whisk sour cream, egg & extract until smooth. Using fork, stir sour cream mixture in to flour mixture until large clumps form. Use your hands to press dough against bowl. Place on lightly floured surface & pat in to a 8" circle, about 3/4" thick. Sprinkle with 1 tsp sugar. Use sharp knife to cut into 8 wedges. Place on parchment lines cookie sheet & bake for 15-17 minutes. Cool 5 minutes & serve warm or room temperature.

Other varieties:

Cranberry-Orange Scones - follow the recipe for scones replacing a teaspoon of finely grated orange rind for the almond extract and dried cranberries for the dried cherries.

Lemon-Blueberry Scones - follow the recipe for scones replacing a generous teaspoon of lemon rind for the almond extract and dried blueberries for the dried cherries.