Prep 10 mins
Cook 15 mins
This recipe is slightly modified from an all-star scone recipe on allrecipes.com There, it has over 1,000 5 star reviews, yet is not featured on this site at all! Before, having these scones, I'd never really encountered one I liked - they were always much too dry and crumbly. This scone recipe seriously changed my view on scones FOREVER. Plus it is super versatile. I use chocolate chips but feel free to subsitute, blueberries, dried fruit, nuts or whatever you can think of!
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- 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 chocolate chips.
- 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.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
These are the fluffiest scones I have ever had. These scones tasted good although the shape distorted quite a bit in the baking even though they were made as written. The dough was quite wet when I turned it out onto the board so maybe that had something to do with it. Thanks for the post.
I am not known for my scone making prowess, and am constantly battling to rectify this.
This recipe came together nicely, and was easy to follow. This is definitely a step in the right direction for me, but not quite mastered yet....I'll work on it.
These are nice scones....considering that I made them...in the hands of someone who can actually make scones they'd be great!
Made for PRMR.