Recipe Monday: Buttery Scones

Spring time is upon us and these scones are the perfect blend of sweet and savory.  Upon checkout, we often send people on their way with an extra snack to help extend the experience of their stay at our beautiful Los Angeles Boutique Hotel
Buttery Scones
4 cups all-purpose flour
1 tsp salt
1 Tbsp. + 1 tsp Baking powder
1 tsp Baking soda
1 cup sugar
1 cup butter, cold and cut into chunks
2 ½ cups sour cream (or 1 cup buttermilk)
1 cup dried fruit, raisins, cranberries, cherries, etc.
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.  Add the butter chunks and rub into the flour mixture, an electric mixer fitted with the paddle attachment can also be used for this procedure.  The end result should resemble coarse meal about the size of small peas.  Add the dried fruit and mix just to coat the fruit.  Incorporate the sour cream and mix.  Do not over mix or the scone will be tough instead of light and airy. Bake at 400 for about 15-18 minutes or until tops are lightly browned.
Yields approx. 12 to 15 small scones

Leave a Reply

Your email address will not be published. Required fields are marked *