Add the butter to the flour mixture and pulse to combine. Don’t go crazy with the pulsing, even though it’s fun to watch the flour shoot out of the lid. You only want to pulse until you get a crumbly mixture that still has some pea sized chunks of butter. Butter = flaky!
See the butter pearls? That’s good stuff!
Add the sour cream and again just pulse until its combined.
Toss in the raisins and give it a couple more pulses.
On a floured board or counter, pour out the mixture. Notice how crumbly it is? That’s good. You’re going to gather it all together gently by patting the sides and top to make a square.
See how it all came together? Now cut the square to make 8 wedges.
Place on a parchment lined baking sheet. This makes for easier cleanup and the scones won’t burn on the bottoms. I heart parchment paper.
7 comments
[…] plain scone. I am a sucker for scones. If you follow along on this blog, you know I make sweet scones, savory scones…I just love scones! So when I recently got word that Sweetly Serendipity […]
[…] is my tried-and-true recipe for scones. I’ve been making them this way for what seems like eons. It’s the easiest recipe […]
That glaze sounds awesome. I bet it really takes the scones to a whole new level of yum. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your scones up. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html
Hmmm… wax paper is not the same thing as parchment paper, is it…
I met you with Anjel in the NW seed & pet parking lot…I looked up your blog and have been following it…I made two batches of scones the other night…one blueberry and one cranberry almond-they were delicious! Thanks for the recipe!!!
Kelly
Looks great. I love scones!
We LOVE scones too! Thanks for posting 🙂
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