I woke up this morning craving scones. I absolutely LOVE them! I love that you can make them sweet and you can make them savory. Today….it was a sweet for me. I also love that they are so versatile. You can make them into so many flavors. Today it was orange pecan for me. Yummy! On Fridays, it is my desire to share some of my favorite recipes with you. So, lets call that agenda: Friday Foods.
This recipe I found online but have used the basic recipe to feed my creativity. There are many recipes you can do that with and that makes for easy and new meals for your family. So here is the scone recipe I used this morning with my changes…
2 cups of organic flour
1/3 cup raw sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, refrigerated
1/2 cup sour cream
Extra sugar for sprinkling
1/2 cup chopped pecans
2 teaspoons grated organic orange peel
Preheat over to 400 degrees. In a food processor, put the flour, sugar, baking powder, baking soda and salt. Pulse a few times to mix together. Take the really cold butter and dice into pieces, not too big, and place them in the food processor. Put the lid on and pulse the food processor, stopping once to stir the mixture, if needed. Pulse until the mixture resembles a coarse crumble. Do not over mix. Make sure there is not big chunks of butter in mixture. When done, pour into a mixing bowl, add the pecans and zest and set aside. Mix the sour cream and egg in a separate bowl until well blended and smooth. (I use a fork for this.) Using that same fork, stir in sour cream mixture into flour mixture until large clumps form. Finish this by using your hands to press the dough against the bowl into a ball. Do this gently. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place the ball of dough on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick. (Doesn’t have to be a perfect circle.) Using a pizza cutter, slice the circle into 8 triangles. Place the scones on a parchment lined cookie sheet, about 1 inch a part. If desired, sprinkle a little raw sugar on each scone. Bake until golden brown, about 15-18 minutes. Cool for 5 minutes and serve warm or at room temperature. Can be served with clotted cream.