I love cooking but the majority of the time I’m focused on getting dinner on the table, and not making sweets. My children are always on my case about it (because if given the choice, they’d eat candy 24/7). I made these scones and they were gone by the next day. I should have made a double batch.
There are several bases for scones. Traditional is similar to a sweet biscuit (flour cut into butter, add your preferred liquid) and there are also scones made with cream. This first batch is the classic, and I will try and compare the cream scones in a week or so.
Add the dry ingredients to a food processor (I’m currently using the Breville Sous Chef and it’s the best I’ve ever used by far). I give it a couple of pulses to mix the dry ingredients.
Butter. A whole stick.
After about 10 pulses it’s done in the Breville. The butter should be distributed evenly and when you press the mixture between your fingers, it should hold together.
Add wet ingredients. In this case, an egg, sour cream, sugar and vanilla.
Pulse until it comes together. Add cranberries and pulse a couple more times.
Form into a flat circle. This is much easier on a silicon cutting board because no sticking. If you are using something else, you may want to flour the board prior.
Cover the top with large sugar crystals. I use Florida Crystals Demerara sugar. It gives an amazing crunch.
Cut with a pizza cutter into 8 pieces.
Remove and place on cookie sheet. A good bench scraper is helpful for this and many other tasks in the kitchen.
Place on cookie sheet with parchment paper. Bake at 400 degrees for 15 to 17 minutes.
And serve with butter. Literally…gone in a day.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cherry Pie
- Key Lime Pie
- Goat Cheese, Apple and Honey Tart
- Pumpkin Pound Cake
- Instant Pot Lemon Layered Cheeseckake
- Carrot Cake With Cream Cheese Frosting
- Lemon Sour Cream Ombre Cake
- Mini Desserts
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter frozen
- 1/2 cup dried cranberries or dried currants
- 1/2 cup sour cream
- 1 large egg
- 2 teaspoons vanilla
- Mix dry ingredients. Cut butter into dry ingredients, either in a food processor or with a pastry cutter. Add dry ingredients and mix until the dough comes together. Form into a round disk about 12 inches, top with Demerara sugar, and cut with a pizza cutter into 8 pieces. Place on cookie sheet on parchment paper. Bake in pre-heated 400 degree oven for 15 to 17 minutes until baked through and browned on top.