Friday, July 19, 2013

Foodie Friday: Scones

I enjoy baking a lot more than cooking (probably all the sweets!) and this scone recipe is one of my staples. You can change up the extras (like an orange and cranberry combo) to fit your tastes or for more variety. I make a batch of these lemon poppy seed scones for Dearest every week. 

1/2 cup sour cream
1/2 tsp baking soda
2 cups flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1/8 tsp cream of tartar
1/2 cup butter (cold)
1/2 an egg, beaten 

zest and juice of one lemon
1 & 1/2 tbsp poppy seeds

parchment paper

Preheat the oven to 350 degrees.
In a small bowl, mix the sour cream and the baking soda. Set aside. 

In a large bowl, combine the flour, sugar, baking powder, salt and cream of tartar.

Using a pastry cutter, cut in the cold butter. You could also throw all of it into a food processor. You're looking to get the butter into very small pieces without melting it. 

Back to the sour cream- it's hard to see, but the baking soda gave the sour cream a fluffy/airy sort of texture. Baking is a science, right?  

Zest and juice your lemon. Measure out 2 tbsp of poppy seeds and add them to the flour mix. 

Crack and egg and beat it. Then add half of it to the flour (I eyeball it). Add the sour cream to the flour as well. You should have your flour, sour cream, egg and "flavors" (lemon and poppy seeds) in one bowl at this point.

Using a spoon, mix until all the flour is wet. It can take a bit of work as the dough will get pretty sticky. I use the back of the spoon to sort of smash the dough along the sides of the bowl to get all the flour. 

On a piece of parchment paper or straight on your counter (I use parchment paper for easy clean up later), sprinkle some flour. Put half the dough on the floured surface and form a ball. 

Flatten the ball out until you have a circle about 1" tall. 

Using a knife or cookie cutter, cut your scones and place on a parchment paper lined baking sheet. I lightly stamped my scones with a heart shaped cookie cutter for some decoration. Place them in the preheated oven and bake for ~17 minutes or until bottoms are lightly golden.



  1. I think I need to hire you as my personal chef lol! These look mouth watering!

    1. Lol. It's all about finding that perfect recipe. You should try them- they are super easy once you get past the butter step. :)

  2. You make these weekly? Wow...those look amazing! I love scones. Can you use fresh fruit in this recipe or would the ingredients need to be adjusted?

    1. I've never tried fresh fruit. You could probably use blueberries, but the recipe would need adjusting. Maybe more flour? I've used dried cranberries/orange zest. I think apples would be good without having to tweak anything.