Recipe from the Kitchen Magpie
What You Need
- 1 cup of sour cream
- 1 tsp baking soda
- 4 cups of flour
- 1 cup of white sugar
- 1 cup of butter
- 1 egg
- 2 tsp baking powder
- 1 tsp salt
- 1 cup of blueberries, dry currants, or whatever fruit you want.
- Demerara sugar for topping (optional)
How to Make It
Preheat oven to 350 degrees.
Take your bowl with your cup of sour cream, and mix in the baking soda.
Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea-sized morsels in the flour.
Beat the egg and mix it into the sour cream.
Add the sour cream mixture into the dry mixture, working it in.
The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it’s combined. The secret to a good scone is a drier dough, not gluey.
When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles. Sprinkle each scone with demerara sugar for added sweetness and texture on top.
Bake on a well-greased or parchment-lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
Serve and enjoy!
- Use cold butter ( even frozen) and grate it into the scones if you have a grater. Don’t fear however if you want to make these and you didn’t have time to freeze the butter, cold from the fridge works great as well!
- Try not to overwork the dough if you can. The heat from your hands will soften the butter. If you think you did overwork the dough, you can refrigerate the scone triangles before you bake them to get the butter hard again.