There seems to be a myth that scones are hard to make. Good scones can be quick and easy to prepare. Scones need a light hand when mixing! Most over-mix their dough which makes the scones hard and tough. When David and I first traveled to Ireland almost 20 years ago, we stayed at a lovely B&B in Kenmare. Our host and Innkeeper, Julia, a lovely woman, shared her secret to great light scones. She told us “Mix with one hand for scones….mix with two hands for stones!” What? Don’t over-mix your dough! I’ve made these scones by hand (with one hand of course) rolling them out and using a biscuit cutter to make circular scones. These days at the Inn we use a stand mixer and an ice cream scoop for ease and faster preparation. If you use a stand mixer, just watch the dough as you add the cream to the bowl. As soon as there is no more dry flour stop the mixer and add your fruit. Mix a couple more rounds on low speed and you’re done. These scones can be modified to add your dried fruit of choice. I’ve also used the same recipe with fresh blueberries. Serve them with home-made jam or lemon curd. Yum! Enjoy!
- 4 cups all-purpose flour
- 1 tsp salt
- 1 Tbsp. + 1 tsp Baking powder
- 1 tsp Baking soda
- 1 cup sugar
- 1 cup butter, cold and cut into chunks
- 2 ½ cups sour cream (or 1 cup buttermilk)
- 1 cup dried fruit, raisins, cranberries, cherries, etc
In a large bowl, combine the flour, baking powder, baking soda, sugar and salt.
Add the butter chunks and rub into the flour mixture, an electric mixer fitted with the paddle attachment can also be used for this procedure. The end result should resemble coarse meal about the size of small peas.
Add the dried fruit and mix just to coat the fruit.
Incorporate the sour cream and mix.
Do not over mix or the scones will be tough instead of light and airy.
Bake at 400 degrees for about 15-18 minutes or until tops are lightly browned.