I would probably be the first to admit that I’m not a huge fan of scones. When I want to bake something and try to come up with ideas, scones would generally not be anywhere on the list. That said, I recently found myself with an enormous container of plain fat free yogurt whose expiration date was quickly approaching. I definitely didn’t want to throw it away so I started looking for recipe ideas. I figured I could sub the yogurt for sour cream in a lot of baked goods, so I looked for recipes with either yogurt or sour cream as an ingredient. Nothing was really appealing to me until I found these scones on Allrecipes.com. The thing that caught my eye was that the scones had close to 900 reviews and a 5 star rating! That just seemed too good to be true but I figured if 900 people loved this recipe maybe I would too!
I threw these together as we were making dinner so I was definitely somewhat distracted but the recipe was still pretty easy. I will say to make sure you use an enormous bowl when you start with the dry ingredients. I used one of the largest bowls we have, but once I added 4 cups of flour and the rest of the ingredients, the bowl was overflowing. It made cutting in the butter quite difficult. I also always struggle with knowing how much to knead the dough. The recipe says “briefly” but that’s just not clear enough for me. So, in an effort to avoid over-handling the dough, I only kneaded this for about a minute. Then I wound up cutting the dough into only 8 giant sized scones. The recipe says it makes 12 so mine were quite large. As a result, I had to bake these forever…definitely longer than the 12-15 minutes called for. I added some icing when they came out of the oven and had cooled a bit (just a combination of confectioners sugar and milk) and cut a small piece off of one to taste….and they were delicious! I’m guessing the 2 sticks of butter in the recipe has a lot to do with that. I gave the rest to my mom to bring to work today and her coworkers really seemed to enjoy them. Even people who don’t typically enjoy scones thought they were great. General consensus was that these scones weren’t dry like a lot of others. Maybe the yogurt had something to do with that. Who knows. I do know I will definitely be making these again. Next time I’ll add the raisins or maybe something else…
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 cup raisins (optional) (I omitted these)
In a small bowl, blend the sour cream and baking soda, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
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.
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.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.