Servings: 8
All-purpose flour 
2 cups
White sugar 
1/3 cup
Baking powder 
1 tsp
Raisins (or blueberries) 
1/2 cup
Sour cream 
1/2 cup
Large egg 
Baking soda 
1/4 tsp
1/2 tsp
Unsalted butter, frozen 
8 tbsps
White sugar 
1 tsp
Breakfast Scones
20 m
20 m
Ready in:
40 m
  1. Preheat the oven to 400° F (200° C/Gas mark 6). Adjust the rack to the lower-middle position. Line a baking sheet with parchment paper. 
  2. Mix all-purpose flour, baking powder, white sugar, baking soda, and salt. Grate the butter into the mixture. Work in butter with your fingers. Stir in raisins.
  3. Whisk sour cream and egg until smooth in a bowl.
  4. Stir the egg mixture into the flour mixture until clumps appear. Press the mixture against the bowl into a ball.
  5. Prepare a surface by flouring it. 
  6. Place the dough on the surface. Pat into a 7-inch circle (the circle should be 3/4-inch thick). Sprinkle the circle with 1 tsp white sugar. Cut the dough into 8 triangles. Arrange them 1 inch apart on the baking sheet.
  7. Bake 15 min, until golden. Allow the Breakfast Scones to cool for 5 min.