I think, sometimes, that my husband married me for my baking. Not all of it, but some. He has admitted, in a sugar-induced haze, that he married me so he could savor my butter tarts every Christmas. Now, don’t go getting all excited, I mean butter tarts, there are no sneaky innuendos or double meanings implied there. My family’s recipe for butter tarts. Yup. Savor them he does. Or is the word inhale?
And then that evolved to my mincemeat tarts. And then my shortbread. Now the past few years, its my scones.
I guess baking is cheaper than a divorce in any case, right?
1 cup of sour cream
1 tsp baking soda
4 cups of flour
1 cup of white sugar
1 cup of blueberries or raisins, or whatever fruit you want.
1 cup of margarine or butter
2 tsp baking powder
1 tsp salt
Kick the tires & light the fires to 350 degrees.
I just like pretty pictures of food.
Ok, enough purty pictures. Take your bowl with your cup of sour cream, and mix in the baking soda. It makes it poof up. That’s my well-educated explanation of the chemical reaction that happens. It poofs up.
Ok, throw those 4 cups of flour into a big mixing bowl. I brought out my Big Steel Baddy for this job. He can handle it.
Add your cup of sugar.
Add in your baking powder.
And your salt.
And whisk them all together, or sift. If anyone out there owns a sifter you can go ahead and feel free to use it. Don’t be intimidated by my whisk, and the fact that it can kick your sifters hiney, then come back and fluff my ingredients right up, then come back for a second helping of kicking hiney on your sifter. Just saying.
Ok, butter time. And even though there are some scone purists who may clutch their pearls and fan themselves rapidly with their cookbooks, I have used margarine in this recipe, and it tastes great as well. Choose your poison.
Now, this is one kitchen do-hickey I cannot live without, my pastry blender. Can you believe that I used two knives scissor style for years? And for the gold cookie award, does anyone want to guess who gave me this for Christmas one year? Leave your answer in my comments, I am sure you can guess correctly.
Cut the butter in until your arms ache, and it looks like this. If your arms aren’t aching, it ain’t cut in enough!
Hello world. Meet egg. I love this picture because it shows how I am loathe to wash more dishes than I have to. See the little salt sprinkles on the front edge? I just re-used the closest dirty bowl to me.
Beat the egg slightly.
Take your poofy sour cream and your egg and add them in.
Mix it well, and then add your fruit. With fresh fruit, you have to be oh so careful not to squish it in too much. Raisins are amazing in this recipe as well, they make a sweeter scone than the blueberries do. Raisins, you can pound the heck outta the suckers and you won’t even make a dent. Blueberries are a delicate fruit to use, but worth it in the end.
Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches).
See? If you look at the front, even I squished the berries. After I had the gall to lecture you. Serves me right. Later I will show you what it looks like all baked up, don’t even sweat it if you squish some.
Cut each circle into 6 pieces.
Lay your beautiful little pie-like pieces onto your very well greased baking sheets. Blueberries like to stick.
Pop them into your preheated 350 degree oven and bake until the bottoms are nice and brown, and the tops are slightly browned.
So here is a squished one, see how it just shoots little blue veins through the dough? No big deal, in fact, fairly attractive looking.
These are great plain, better with margarine or butter, and fantastic with jam.
- 1 cup of sour cream
- 1 tsp baking soda
- 4 cups of flour
- 1 cup of white sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup of butter
- 1 egg
- 1 cup of blueberries or raisins or whatever fruit you want.
Kick the tires & light the fires to 350 degrees.
Take your bowl with your cup of sour cream, and mix in the baking soda.
Whisk together the flour, sugar,baking powder and salt in a large mixing bowl.
Cut in the butter using a pastry blender or two knives in a criss-cross fashion, until the butter is broken into pea sized morsels in the flour.
Beat the egg and mix in into the sour cream.
Add the sour cream mixture into the dry mixture, working it in.
The dough can be a bit dry, but if you use your hands to combine it, it will be perfect. If needed add milk until it's combined. The secret to a good scone is a drier dough, not gluey.
When the dough is combined, mix in the fruit. I fold in delicate berries by hand.
Divide into three equal circles, patting each into a circle that is one inch thick (width ranges from 6-7 inches). Cut each circle into six equal triangles.
Bake on a well greased or parchment lined baking sheet for 15-20 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully!
Serve and enjoy!