The "Easy" Perfect Scone

Blueberry Scones

& Other Variations

1 Cup regular sour cream
1 tsp. baking soda
4 Cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 tsp. cream of tarter
3/4 tsp. salt
1 Cup butter (cold)
1 egg slightly beaten
1 cup raisins (optional/see note)

1. In a small bowl, blend sour cream and baking soda, set aside.
2. Preheat oven to 350. Lightly grease baking sheet.
3. In a large bowl, mix flour, sugar, baking powder, cream of tarter, and salt. Cut in cold butter. Stir sour cream mixture and egg into the flour mixture until just moistened. Mix in raisins (optional) or other fruits/chocolate chips/nuts, etc.
4. Turn dough out onto a lightly floured surface and knead briefly (do not over-work). Divide dough in half. Pat into two 3/4 inch thick rounds. Cut into wedges and place two inches apart on prepared baking sheet.
5. Bake 12-15 minutes in the preheated oven until golden brown on the bottom.

Note: I have tried this recipe using chopped dried apricots, dried cranberries, and dried or fresh blueberries instead of raisins and they worked wonderfully. (Pictured are fresh blueberry scones) The top of the scones can be sprinkled with sugar or brushed lightly with egg wash before baking if desired.