This was a fantastic basic recipe that could be adapted for many different flavors. You could add different dried fruits. I've included the footnote that is from the All Recipes site.
There are quite a few steps...but don't worry! It really comes together nicely and these scones were elegant, flaky, and so tasty!!
Would I make them again? Yes. Would I only make them on special occasions? Probably. While they weren't a ton of work - they are rather unhealthy with all the butter and sugar and I probably shouldn't eat them all the time!
Adapted from: All Recipes
Makes 8 scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, sliced into tablespoons, very cold right from the fridge
1/2 cup raisins (or dried currants), optional
1/2 cup plain Greek yogurt
1 large egg
- Preheat oven to 400 degrees.
- In a food processor: mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Add sliced butter. Pulse until texture of coarse sand.
- In a small bowl, whisk yogurt and egg until smooth.
- Add wet mix into food processor and pulse until starting to combined.
- Put on the counter, lightly floured, and start to knead. 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.
- 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 Silpat lined cookie sheet, about 1 inch apart.
- Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.
Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins.
Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.