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!
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.Ingredients
Instructions
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