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Scone recipe
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I’m sure that everyone has an idea in their head of what scones should look like and taste like. This scone recipe is a creation of my idea of a perfect scone. I was taught that true English scones are never cut and rolled into perfect little shapes, but rather they are unattractive mounds of dough. So, I made my scones in exactly this way. I also prefer my scones to be slightly sweet – not as sweet as a muffin, but not as savory as a biscuit.
When testing this recipe, I made a batch with peaches and also a batch with chopped dates. I would recommend using any kind of fruit you like such as blueberries, strawberries, raspberries or blackberries.
1/ 3 cup butter, softened
1/3 cup shortening
½ cup sugar
1 egg
½ cup sour cream
½ teaspoon vanilla extract
3 cups AP flour
1 ½ tablespoons baking powder
½ cup heavy cream
1 cup chopped peaches*
1. Cream butter and shortening together; add sugar and mix until combined. Add in 1 egg. Mix in sour cream.
2. Stir the flour and baking powder together. Add flour mixture to butter and sugar alternately with cream.
3. Stir in fruit.
4. Drop large mounds of batter onto a parchment covered baking sheet.
5. Bake at 375 for 17-20 minutes or until slightly brown.
* I used frozen peaches that I allowed to thaw slightly before cutting. You can use fresh peaches if desired. I just used what I had on hand.
Note: If you prefer your scones less sweet, use ¼ cup of sugar rather than a ½ cup.
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