Posted by: Jonjon | January 16, 2009

Scones – Grandma Johnson Scones 9.5/10 January 16 2009

Scones – Grandma Johnson Scones 9.5/10

January 16 2009

• 1/4 cup sour cream 60g
• 1/4 teaspoon baking soda 1g
• 1 cup all-purpose flour 125g
• 1/4 cup white sugar 50g
• 1/2 teaspoon baking powder 2g
• 1/8 teaspoon cream of tartar 0.2g
• 1/4 teaspoon salt
• 1/4 cup butter 55g
• 1/4 egg 12.5
• 1/4 cup raisins (optional) 40g
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 12 scones.
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

Best scone that I have ever tasted. Took me about 15minutes in the oven for it to get done. It looked great, and tasted great. Though I’ve been growing tired of the same taste of flour these days, the raisins (which is a must) kinda concealed the flour flavor. There was also a subtle taste of saltiness, which perhaps derived from the ¼ teaspoon of salt and sour cream, which made the scone more palatable. The raisins, I will increase them next time. The scones were also less dry than I had expected. No egg taste which was good. I also used 10% wholemeal, and got away with it. So next time I will use a bit more and see if it will ruin the recipe or not.


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