Tuesday, November 23, 2010

Scone Recipe

2 cups all-purpose flour
1/3 cup plus 1 tsp. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 Tbs. (1 stick) unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (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.)

Place on a lightly floured surface and 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 cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Yield: 8 scones.
Per scone: 317 calories, 5g protein, 41g carbohydrates, 15g fat (9g saturated), 1g fiber, 263mg sodium.

*Usually I cut these into smaller scones. When adding spices, flavorings and/or orange or lemon peel I mix it in with the sour cream mixture. When adding nuts, fruit, etc I add them instead of raisins. Fats and calories can be reduced by using a lighter choice than butter.

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