Yield: about 6 to 10 scones

Adapted from Becky Coan

adapted from Perfect Recipes for Having People Over, Pamela Anderson.

Becky makes these often for church meetings.  These are an above average scone.  She says she also likes to add some finely ground nuts for additional texture.

• ½cup sour cream
• 1large egg
• 2cups all-purpose flour
• ⅓cup sugar
• 1tsp baking powder
• ½tsp salt
• ¼tsp baking soda
• 8TBS unsalted butter, frozen in ½-inch pieces
• ½cup blueberries, raisins, Craisins, chocolate chips, etc.
• demerara, sparkling or other course sugar for topping.

Optional Glaze:

• 4oz confectioners’ sugar
• 1tsp pure vanilla extract
• 3-4oz milk

Adjust oven rack to lower-middle position and heat oven to 400°F.

Use half-sheet pan with Silpat.

Whisk sour cream and egg in a small bowl until smooth.

Mix flour, sugar, baking powder, salt, baking soda and fruit/chips in a medium bowl.

Grate butter into flour mixture, using large holes of a box grater or grind the frozen butter with the grating disc off a food processor; toss to combine. Stir in sour cream mixture until large clumps of dough form. Use your hands to press dough against side and bottom of bowl to form a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together.)

Dump dough into bowl.  Mix with your hands until it mostly holds together. Turn dough out onto a floured surface.

Roll or press the dough out thick rectangle.  Cut in half lengthwise and then cut the halves into quarters or any suitable size.  Place on pan about 2 inches apart and press to about an inch thick.

OR: Place dough on a lightly floured work surface and pat into a 7½ inch circle about ¾ inch thick. Use a sharp knife to cut into 8 triangles. Place about 2 inches apart on pan.

OR: Roll or press the dough out on a lightly floured surface into a rectangle about 12x3x1¼ inches. Cut the rectangle in half then cut the pieces in half again, giving you 4 (3-inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape.

OR: Drop into 6 to 9 plops on pan.  (I find this too thick to plop).

Sprinkle with sugar.  Bake until golden, 15 to 20 minutes, depending on size.

Remove from oven and transfer to a rack to cool.

Optional Glaze:

In a small bowl, mix the confectioners’ sugar, vanilla and tablespoons of milk until you reach the desired consistency.

Drizzle or spread on the scones.