1 cup sour cream 1 tsp baking soda 4 cups all-purpose flour 1 cup white sugar 2 tsp baking powder ¼ tsp cream of tartar 1 tsp salt 1 cup butter 1 egg 1 cup raisins or craisins (optional)
Directions
Step 1
In a small bowl, blend the sour cream and baking soda, and set aside.
Step 2
Preheat oven to 350 degrees. Lightly grease a large baking sheet.
Step 3
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 raisins.
Step 4
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.
Step 5
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
Cook’s Note:
The magazine version of this recipe brushes the scones with 2 tablespoons whipping cream, sprinkles them with coarse decorating sugar, and bakes them at 400 degrees for 12 to 14 minutes.
