Grandma Nancy's Cookbook

Simple Scones




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( 276 g ) 2 cups all-purpose flour

⅓ cup sugar

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

8 tablespoons butter, frozen

½ cup dried fruit

½ cup sour cream

1 large egg

GLAZE: powdered sugar, vanilla, and 1/2 & 1/2 or orange juice and mix.


Instructions Checklist

PREHEAT: Bake 375 degrees oven. Bake 15 -17 minutes or until golden brown

1. In a medium bowl, mix flour, sugar, baking powder, baking soda and kosher salt. Grate butter into flour mixture on the large holes of grater; use pastry cutter to work in butter (mixture should resemble coarse meal), then stir in dried fruit.

3. In a small bowl, whisk egg then add sour cream and mix until smooth.

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

5. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Sprinkle with 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet lined with Silpat about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


1. Cranberry -Orange Scones: Follow the recipe adding a generous teaspoon of finely grated orange rind to the dry ingredients and submitting dried cranberries for the raisins.

2. Cherry -Almond Scones: Follow recipe but add 1/2 tsp almond extract to the sour cream mixture and adding dried cherries

3. Orange extract added to sour cream and cranberries




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