Becky makes these often for church meetings.\u00a0 These are an above average scone.\u00a0 She says she also likes to add some finely ground nuts for additional texture.<\/p>\n
Optional Glaze:<\/strong><\/p>\n Use half-sheet pan with Silpat.<\/p>\n Whisk sour cream<\/strong> and egg<\/strong> in a small bowl until smooth.<\/p>\n Mix flour, sugar, baking powder, salt, baking soda<\/strong> and fruit\/chips<\/strong> in a medium bowl.<\/p>\n Grate butter<\/strong> into flour mixture, using large holes of a box grater or grind the frozen butter<\/strong> with the grating disc off a food processor; toss to combine. Stir in sour cream mixture<\/strong> until large clumps of dough<\/strong> form. Use your hands to press dough<\/strong> 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<\/strong> will come together.)<\/p>\n Dump dough<\/strong> into bowl.\u00a0 Mix with your hands until it mostly holds together. Turn dough<\/strong> out onto a floured surface.<\/p>\n Roll or press the dough<\/strong> out thick rectangle.\u00a0 Cut in half lengthwise and then cut the halves into quarters or any suitable size.\u00a0 Place on pan about 2 inches apart and press to about an inch thick.<\/p>\n OR:<\/strong> Place dough<\/strong> on a lightly floured<\/strong> work surface and pat into a 7\u00bd inch circle about \u00be inch thick. Use a sharp knife to cut into 8 triangles. Place about 2 inches apart on pan.<\/p>\n OR:<\/strong> Roll or press the dough<\/strong> out on a lightly floured<\/strong> surface into a rectangle about 12x3x1\u00bc 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.<\/p>\n OR:<\/strong> Drop into 6 to 9 plops on pan.\u00a0 (I find this too thick to plop).<\/p>\n Sprinkle with sugar.<\/strong>\u00a0 Bake until golden, 15 to 20 minutes, depending on size.<\/p>\n Remove from oven and transfer to a rack to cool.<\/p>\n Optional Glaze:<\/strong><\/p>\n In a small bowl, mix the confectioners\u2019 sugar, vanilla and tablespoons of milk until you reach the desired consistency.<\/p>\n Drizzle or spread on the scones.<\/p>\n","protected":false},"excerpt":{"rendered":" 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.\u00a0 These are an above average scone.\u00a0 She says she also likes to add some finely ground nuts for additional texture. \u00bdcup sour cream 1large egg 2cups all-purpose flour \u2153cup sugar 1tsp baking powder \u00bdtsp salt \u00bctsp baking soda 8TBS unsalted butter, frozen in \u00bd-inch pieces \u00bdcup blueberries, raisins, Craisins, chocolate chips, etc. demerara,…<\/p>\n\n
\nAdjust<\/strong> oven rack to lower-middle position and heat oven to 400\u00b0F.<\/p>\n