Husband and I are very fortunate to have a very close friend of our’s that not only loves education as much as we do (he is a retired professor), but also has a passion for “having tea” and to travel. A retired bachelor to the core, he is always wanting to meet with us at the local coffee shop to chat. Our time together is something that we all cherish and look forward to.
One of the greatest things about our coffee times is that 8 chances out of 10 Dr. B will have these wonderfully awesome scones for us. That he prepared. From scratch. One of the coolest things about him is that he has a great passion to travel and an even greater passion for Edinburgh, Scotland. Traveling there at least once a year, he has made some great friendships. One of those friendships he has developed is with a 90+ year old woman who makes these scones. This is the real deal. We’re talking straight from the Old World. And my goodness are they fantastic. I am not one for a sweet scone. These are the perfect blend of sweet, but not too sweet. They are perfect with coffee.
As I type this, I actually am growing so very excited for my breakfast tomorrow. 🙂
In one of his most recent trips, he asked said friend to share the recipe with him. She did. And then…he shared it with ME. And now, I’m going to share with you.
Naturally, you’ll want to gather your ingredients.
Mix all your dry ingredients together
Cut in the butter. Once you have it cut/shaved in, using a pastry blender – mix
Beat the large egg and then add your sour cream and mix together. Once the egg and sour cream are combined, add to the dry ingredient/butter mixture, along with your raisins.
Removed your mixture from the bowl and place on a heavily floured surface.
Flatten to about 1/2 inch in thickness with your hand and cut your scones. Round cookie cutters work well, I could not locate mine – so I used a small glass cup.
Place on your baking sheet and bake for 10-12 minutes in a 350 degree oven. Be sure to watch after 10 minutes. Wouldn’t want to burn this tasty treat – especially the bottom.
Once the timer has gone off and your scones are browned, remove from the oven and cool. Once cooled, pair with your favorite tea or coffee and enjoy.
The great part about these is that you can add in whatever you’d like. I stuck with the original recipe and went with raisins. Next time – I do believe I’ll be trying chocolate chips. They’ll be our “dessert” scones.
These are the real deal. I hope that you are not disappointed.
2 cups of flour
1/3 or 1/2 cups of sugar (a bit sweeter or not?)
1 tsp of baking powder and baking soda
3/4 stick of butter (cold or frozen)
1/2 tsp salt
1/2 cup of raisins or dried cranberries (or chocolate chips…)
1/2 cup sour cream
1 large egg
350 degree oven
Bake 10-12 minutes or until golden brown