This traditional Filipino dish, duck adobo, is made with duck legs, making it especially filling and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 scones |
Ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup butter
- 1 egg
- 1 cup raisins (Optional)
Instructions
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
- Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.
- The magazine version of this recipe brushes the scones with 2 tablespoons whipping cream, sprinkles them with coarse decorating sugar, and bakes them at 400 degrees F (200 degrees C) for 12 to 14 minutes.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 486 mg |
| Sugars | 25 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple scone recipe AND ABSOLUTELY delicious!! My all time favorite!
it was difficult for me to mix this rather large amount of dough
Great basic scone recipe. One reviewer stated they were like muffins? They weren’t like any muffin I’ve made.
Great recipe just cut down the sizing! I’ve made this recipe for years now and it’s always a hit. The one issue is if you make 12 like the recipe inscructs, the scones will turn out HUGE! Also, I’ve tried this in a few ovens now and find you need about 25 minutes cook time, not 12-15, even with the smaller scones.
yummy! So good and easy. Followed to a T, except subbed dried blueberries for raisins. Made some triangle, but mostly used a heart shaped cookie cutter. super cute and easy!
My favourite scone recipe! I use dried cranberries and I make mine using a small round cookie cutter and sometimes also sprinkle with cinnamon sugar before baking . These turn out great everytime
Followed the recipe and they taste great. I pasted the sugar and baked at 400. Awesome!
Delicious…..I made them without raisins. The next time I going to added dark chocolate chips.
This has been my base ‘go to’ recipe for the last 25 years. Everyone loves the resulting scones. One of the base ingredients that I add is white chocolate chips almost every time I’ve made them. My other favorite additions are diced dried apricots, dried blueberries, raisins, dried cranberries, almost every dried fruit diced.
I love this recipe! When we had our B&B, I’d make it all the time. Seldom put raisins it. Fresh cranberries and orange zest was one of my favorites.
I’ve been making these for years and they are a family favorite. They’re not a traditional hard biscuit-like scone – they’re way better. For best results, use cold butter and chill the cut scones well before baking. My favorite is with semi-sweet chocolate chips mixed in. My daughter likes them with cinnamon chips and cinnamon sprinkled into the dough before baking.
This is a very forgiving scone recipe. I was short 1T-2T of sour cream but decided to go ahead to use up what I had. After trying to get the dough to come together I finally added a couple tablespoons of milk, and voila. I was worried I had overworked the dough, but the scones were beautifully flaky and delicious. I don’t think you can go wrong with this recipe. I subbed chocolate chips for the raisins at my sons request and he couldn’t stop eating them.
I’ve made these a dozen times, this recipe is great and I can’t help but eat at least a couple while they are fresh! It’s nice to find a recipe I don’t need to modify!
Another fan of this wonderful recipe. I’ve frozen it successfully several ways: Divided the dough in two or three round discs, wrapped and froze. Pull the disc out the night before and thaw in the fridge before baking. Cut into wedges, flash froze the dough and placed in zip lock bags in the freezer. Baked, iced and frozen them in packages of two scones for any given morning. My favorite: Bake the scones, make a powdered sugar glaze, and place each in a zip lock and freeze. So easy to pull them out and let thaw on the counter and then drizzle on the glaze. They still taste fresh! I like to freeze with a glaze pack in bags of six scones and use as quick gifts for friends. I find they microwave well from frozen also.
when i made this i did it at 350 degrees for 12 min. it was super soft and almost raw so me and my mom decided to do it at 400 degrees for 14 min. it was perfect except for the fact that i recommend making it with mini chocolate chips if you’re using chocolate instead of raisins like me. but it was still super good. i can’t put a photo on because it’s over 2 MB.
Best recipe ever. Absolutely love these scones!
Thank you so much for sharing your amazing family recipe! My family thoroughly enjoyed them on Father’s Day. My husband likes spices so I lightly added cinnamon, nutmeg and cloves along with a touch of orange extract and raisins. I’ll be sure to use this wonderful recipe in the future for sure! Just perfect! Thanks again.
So good! I put lemon zest and lemon juice in them and glazed before eating with a mix of powdered sugar and lemon zest with some milk- very tasty!! Served with tea
I can’t tell you how many times I have made this recipe. Just don’t skip steps. I do cut these down because the size recommended is huge. If you enjoy a traditional scone (which is fairly dry), you will Love this recipe too. We like it with dried cranberries or a cran-raisin combo best. Drizzle with a bit of glaze and it is perfect to dunk in my morning coffee.
Delicious! Made these for a teatime.
I halved the recipe and made 16 mini scones. I didn’t separate the scones on the pan and they are taking closer to 30 minutes to bake. I froze the butter and grated it, not yet sure if it made any difference.