Friday, March 11, 2011

Blueberry Scones

In the spring of 2007, Bryan & I visited Ireland for a long weekend (remember we were living in Germany then). Our favorite stop was The Mills Inn. It was a really nice little bed and breakfast but the best thing was their food! We ate dinner in their pub and it was delicious. The next morning we got up very early to leave and although breakfast wasn't being served yet, the owner brought out a few things for us. She served us some scones and none I have had since have come close to comparing to those. I recently came across this recipe and was pleasantly surprised with these scones. I wouldn't say they are as good as the ones from Ireland, but they are the best ones I've had since then.
*I substituted a cup of fresh blueberries for the raisins.

Grandma Johnson's Scones

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min

Servings: 12

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 egg
1 cup raisins (optional)


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.

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