Because I Lurve You » Teeny Manolo






Because I Lurve You

By Glinda

I will pass along to you my super-secret recipe for the most delicious scones ever. I don’t know why some people like to hoard their recipes. I say the more people that can taste the deliciousness, the better!

I’m giving these out as gifts this year, and some people have even requested them as their gift! They are just that good! Most people don’t make scones, so they stand out from the cookies and fruitcakes. They are super easy and quick to bake.

It’s a pretty mistake-tolerant recipe, I remember the first time I made it I forgot the baking powder, and they were still more than edible. Follow the recipe to the letter, and you can’t go wrong. And they really mean it when they say don’t over-mix or over-handle the dough. I don’t do raisins, but these scones can handle almost anything you want to add, including chocolate chips, blueberries, cranberries, cherries, candied ginger, walnuts, or whatever else floats your boat! You may also add 1 tsp. vanilla extract if you wish.

INGREDIENTS (Nutrition)
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)

DIRECTIONS
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.









One Response to “Because I Lurve You”




  1. dgm Says:

    Oooh, I love scones. I’ll have to bust out this recipe in the coming days. I don’t know why people horde recipes either, but I find I am verrrrrrry reluctant to disclose my homemade toffee recipe. Admittedly, the toffee is to die for: I’ve had friends and family request it for Christmas, Valentine’s Day, birthdays, or dessert at dinner parties. Someday I might share it with the world. ­čÖé












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