22 July 2010

rustic country scones

this is one of my all time favorite recipes.
these are great for breakfast or anytime of day.
i usually add craisins, but blueberry or chocolate chips are equally good.

though this is not a recipe from my late grandma, i do think of her every time i make them.
i roll them out on a pastry cloth that she made for me,

and wear one of her aprons. 
my grandma was always in the kitchen.  always had a full cookie jar of yummy homemade cookies and made the best beef and noodles.
i am so glad i have these happy memories of her.

i am also glad that i have this scone recipe! 
don't worry about rolling them out into a perfect circle, the more rustic the better.
in fact, i don't even use a rolling pin.  i just press it out with floured hands. 
sometimes i cut them into rectangles, sometimes triangles, it really doesn't matter.

topped with butter and some yummy homemade jam, these scones will make your mouth happy.
for the next day, i put them under the broiler for a few minutes.  crispy and delicious!

rustic country scones
2 cups all purpose flour {sometimes i do half wheat flour}
3 Tablespoons packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/2 cup craisins
1 {8 oz.} carton sour cream
1 beaten egg yolk
1 egg white
1 Tablespoon course sugar
. . .
in large bowl stir together flour, brown sugar, baking powder, baking soda, and salt.  using a pastry blender, cut in butter until mixture resembles coarse crumbs.  add craisins, toss until mixed.  make a well in the center.  combine sour cream and egg yolk; add all at once to dry mixture.  using a fork, stir just until moistened.
turn dough out onto lightly floured surface.  knead by gently folding and pressing 10-12 strokes or until nearly smooth.  pat dough into a circle about 1/2 inch thick.  cut into wedges.  brush tops with mixture of egg white and 1 Tablespoon water.  sprinkle with coarse sugar.  place 1 inch apart on an ungreased baking sheet.
bake in a 425 degree oven for 12-15 minutes or until lightly browned.  cool on wire rack 10 minutes.  serve warm.  makes approx.  12 scones, depending on size.


cityfarmer said...

you WOULD have to catch my with my stomach growling ...

these look yummy ... I can almost smell them

Room to Inspire said...

These look super yummy - I am bookmarking this one right now!


sara@sarafarrarphotography.com said...

yummy! what if i do not have a pastry blender? any recommendations?

9405018--Pat said...

This sounds wonderful and easy will give it a try...thanks for sharing....Pat H

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