Friday, March 21, 2008

My FAVORITE Scone Recipe!

I’ve been craving scones the last few days and finally got busy this morning making them. Our family favorite is from a Better Homes and Gardens test kitchen. It is a prize tested recipe. Our family loves this recipe, infact, I’ve made it into a mix for ease on those mornings you want to fix a quick, yet elegant, breakfast. We serve these a lot when we have friends and family over to visit! And don’t forget a cuppa English Toffee Tea from Celestial Seasonings! You can order it on their website! Okay–so you’ve waited long enough, here is the recipe:

Country Scones, Mrs. M. McCavour, Curnaby, BC, Canada
1/2 C dried raisins, or craisins, dates, apricots, etc. I’ve used many different fruits, even canned peaches!
2 C flour
3 T sugar
2 t baking powder
3/4 t salt
1/2 t baking soda
5 T butter, softened
8-oz carton sour cream, I’ve used non-fat, too! Still tastes great!
1 egg yolk, separated
1 slightly beaten egg white
1 t sugar + 1/8 t cinnamon

Soak raisins in hot water for 5 minutes. Drain well, set aside. In large mixing bowl combine flour, 3 T sugar, baking powder, salt, and soda. Cut in butter with a fork until mixture resembles coarse crumbs. Stir in raisins.

In a small bowl, blend sour cream and egg yolk. Add all at once to crumb mixture, stirring with a fork, until dough clings together. Pour out onto a lightly floured surface, knead gently for 10-12 strokes. On a greased pan, roll dough into a 9″ circle . Cut into 8 sections with a flour-coated knife. Brush with beaten egg white, sprinkle with sugar and cinnamon mixture.

Bake at 425 degrees for 15-18 minutes or until light brown. Cool on wire rack for 5 minutes. Cut apart and serve with some strawberry freezer jam (homemade) and some whipped cream.



  1. Wow! I know I have tasted this BHG recipe before. And they are THE BEST EVER!!! There is nothing better than a good, strawberry freezer jam with them. I think these sound good for breakfast tomorrow… Yummmmm!


  2. Hi Denise, thanks so much for visiting my blog and for your kind comments about my interpretation of the bag – I’m glad you liked it. The pattern was very easy to construct and the instructions were really clear, so thank you for making it such a pleasurable experience! Yes, of course it’s great that you’d like to post it on your blog. I’m looking forward to having a go at some of the other bags in your book.
    And those scones look yummy!


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