Saturday, December 16, 2006

Bake Away

This week will find me doing some baking, along with the trusty Mr. Personality as my helper.

These scones are one of our favorite things to make. This recipe is one of the best I have ever tried, and easy as well. However, if you are thinking of the very crumbly English scones, these aren't really like that. They are a little denser, "cake-ier" if you will.

The wonderful thing about this recipe is how you can put almost ANYTHING into these, and they will tast great. Cranberries and white chocolate chips, blueberries, candied ginger, raisins, or semi-sweet chocolate chips. Almost anything your heart desires. The recipe is also extremely forgiving. The very first time I made this, I forgot to add baking powder. But even though they were a little heavy, they were still extremely edible.

The only thing I have to say is that you can cut the sugar to 1/2 cup and be fine, make sure to combine the sour cream and baking soda as the first step, and the cutting of the butter does make a difference. If you choose to melt the butter and combine it with the egg and sugar, you will get a more crumbly texture. Also, it is key to not "work" the dough too much, the less you handle it, the better.


Grandma Johnson's Scones

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 12 servings

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)

1. In a small bowl, blend the sour cream and baking soda, and set aside.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.

4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.

5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

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