This sweet scone recipe will make a holiday breakfast or afternoon tea special.
2 cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
8 tablespoons unsalted butter, frozen
½ cup raisins (or dried currants)
½ cup sour cream
1 large egg
1 teaspoon white sugar
Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
Whisk sour cream and egg together in a small bowl until combined.
Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
