Ellen Schenker


These will remind Kelly of her adventure in England.

★★★★★ 1 vote


2 c
all purpose flour
1/3 c
1 tsp
baking powder
1/4 tsp
baking soda
8 Tbsp
unsalted butter, frozen
1/2 c
raisins (optional)
1/2 c
sour cream
1 large
whole orange peel grated
1 tsp
granulated sugar
1/2 tsp
you can use grated lemon peel if you want lemon scones


1Adjust oven rack to lower-middle position and preheat to 400 degrees.
2In a medium bowl mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins and orange peel.
3In a small bowl whisk sour cream and egg until smooth. Using a fork stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough agains the bowl into a ball(the dough will be sticky in places and there may not seem to be enough liquid at first but as you press the dough will come together).
4Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 triangles. Place on a cookie sheet lined with parchment paper about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

About this Recipe

Course/Dish: Biscuits