Preheat oven to 375
3 cups white flour
½ cup Sugar
5 tsp baking powder
½ tsp Baking Soda
½ tsp Salt
½ cup butter
1 - 1.5 cup (total) of raisins, cranberries, chopped apricots, figs, cat hair, or whatever gets your knickers in a twist.
combine dry ingredients in bowl, (including scone “theme item”.) Cut in one stick of butter*, combine and put in freezer. (should have little blops of flour covered butter all though it, like a bunch of little butter marbles.)
1cup sour cream
¼ cup milk
1 large egg
¼ tsp vanilla
zest or spices if you are feeling fancy.
In a separate bowl combine wet ingredients, mix until smooth and runny. At this point you might want to sip your coffee or whatever. I mean you can take the dry stuff out of the freezer now, but why rush the process?
Once you are good and ready, take the dry mix out of the freezer and combine with the wet mix until you get a sticky dough. DONT OVER MUSH, mushing too much is bad, it will be crumbly at first, work the dough until it starts combining into one lump and stop, if its too dry add a little more milk until its right, if its too wet, add more flour.
Just remember the more you kneed the flatter and harder your scones will be.
Put the dough onto a greased cookie sheet**, in whatever shapes and sizes you are keen on. I get 10-12 largish triangle scones, or 12 – 15 small round ones.
Cook it until golden brown on top, depending on size and shape about 10-15 minutes.
bottoms will go from perfect to burnt fast, so keep a close eye, it helps to cook them on a highish rack, but still towards the middle.
Once they are done, Triumphantly enjoy your scones.
* The finest way to cut in your butter, is to freeze it first and use a cheese grater.
** I grease mine with the buttery wrapper that you took off the stick of butter.
Like a table ceaselessly being set” —Joanna Newsom, Monkey and Bear