I used to work in a coffee shop when I was 16 and scones would always intrigue me. They were so hard, I thought to myself; who would want to eat something so hard? Don’t you want a moist muffin instead? So one day, I decided to make some at home and see if they were actually ment to be so hard or was it just my boss buying them already stale.
Scones are not hard when they are fresh! They are crunchy on top but moist inside!!! They are a delight to have with tea in the morning or even in the afternoon! So for all of you who thought scones were just a hard flavourless biscuit, try this recipe!!
What is also fun with scones is that you can make them with whatever you want: blueberries, cranberries, lemon, orange, etc. Very versatile and delicious!
Recipe from: http://allrecipes.com/Recipe/simple-scones/detail.aspx
Course: Breakfast Yield: 8 servings Prep Time: 15 mins Cook Time: 20 mins
Ingredients
- 2 Cup of all-purpose flour
- 1/3 Cup and a tablespoon of white sugar
- 1 Teaspoon of baking powder
- 1/4 Teaspoon of baking soda
- 1/2 Teaspoon of salt
- 8 Tablespoon of butter, frozen
- 1/2 Cup of sour cream
- 1 large egg
- 1/2 Cup of cranberries (or any dry fruit you like)
- 1 Tablespoon of grated lemon zest
Instructions
- First thin is always to start pre-heating your oven at 400F.(Rack in the middle of the oven)
- Mix flour, 1/3 cup sugar, baking powder, baking soda and salt in a medium bowl.
- Grate butter (the larger holes of your grater) into flour mixture and use your fingers to work in butter (mixture should resemble coarse meal), then stir in your dried fruits and zest.
- In another small bowl, whisk sour cream and egg until smooth.
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
