"Shortly thereafter, the meeting was adjourned and Kingston served tea in china cups accompanied by scones from a local patisserie."
I adapted my basic scone recipe from one I found at allrecipes.com. I omitted the currants in their recipe and made these plain. They are delicious that way, with jam if you like. You may also add in 1/2 to 1 cup of your favorite mix-in. I once made these as Chocolate Cherry Scones by adding equal amounts of chocolate chips and dried cherries.
- 2 cups flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold
- ½ cup sour cream
- 1 large egg
- 1 tablespoon sugar, to sprinkle on top before baking
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter with a pastry knife until mixture resembles coarse meal.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball.
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.