July 6, 2009

Super Sunday Scones

Super Spectacular Sunday Scones
Karla Ward
These are a favorite with my children on conference weekends and Sunday mornings

(Just FYI from Rachel, if you don't have sour cream, vanilla yogurt works great as a substitution.)

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cube butter
1/2 cup sour cream
1 egg
1 teaspoon raw sugar (optional)

Combine first four ingredients. Cut butter in. Stir together sour cream and egg and then add to mixture. It won't look like you have enough liquid, but don't worry, it will hold together. (I use my KitchenAid mixer). On a lightly floured surface, pat out to a 7 or 8 inch circle about 3/4 inch thick. Sprinkle with raw sugar if desired. Cut into eight wedges and place on a cookie sheet lined with parchment paper (you can probably just grease it. I always bake them on a pizza stone so I don't need parchment). Bake until golden, about 15 - 17 minutes at 400.

This recipe is also good with blueberries and a little lemon extract added, or with cranberries and a little orange extract added.

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