This recipe can be done in many, many ways (chocolate anyone?), but these are the 2 ways that I have made it.Hope you enjoy!
Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
- 1 cup raisins (optional, I don't like raisins so I don't use them but if you do, you go girl you go)
Directions
I changed a few things from the recipe that is in the above recipe. Here is how I made my (Orange Cranberry) version of these delicious scones: :)
1. The first thing I did was cut the cup of butter into small squares and put it in the freezer for about 20 minutes.
2. During that time I zest 1 1/2 oranges and juice them. (I use the zest for the scones and freshly squeezed juice for the glaze.)
3. Next I put all of the dry ingredients into the mixer with the now chilled butter. I added a little less sugar then the recipe calls for. It asks for 1 cup and I put in about 3/4 of a cup. (I did this because I put a glaze on top and didn't want it to be to sugary. It was perfect.) Then I mix until the butter is the size small pea-size chunks. It apparently is uber important not to mix it past this point if you want your scones to be crazy good.
4. When the butter is pea-sized I then added the "wet" ingredients to the mixture (the sour cream and egg). I also add a little bit of vanilla. (I use Mexican Vanilla which is super strong, so I only use about 3/4 of a tsp.)
5. When it is all mixed I add the orange zest, mix it some more, add about 1 cup of cranberries, and mix it for the last time until everything is pretty evenly dispersed.
6. I split the dough in half (I like slightly smaller scones), roll it in a circle to about 1/4 inch thick on a floured surface, and slice it like a pizza. I do this for both halfs.
7. Finally I stick them on an ungreased pan in a 350 degree oven for about 15-20 minutes. I take them out when the BOTTOMS, not necessarily the tops, begin to brown.
8. While it is baking I make the glaze using 2 2/3 cups of powdered sugar, 1/4 cup of the freshly squeezed orange juice, and 1 1/4 tsp. of vanilla (use about half of that if you are using Mexican Vanilla).
9. They come out of the oven, I pour the glaze on top of them, and then we eat them as fast as possible. So there you go.
Another thing I do sometimes is split the dough before I put in the orange zest and cranberries. I roll out the plain dough (just like above), cut it, bake it, and then brush the tops with milk and sprinkle them with sugar. It is amazing!
♥ ♥ ♥
The original recipe may be found here at allrecipes.com
Changes to this recipe were from SDA Cookbook
BYU Dietetics Program
2007-2008 Edition