Buttery Scones

Coffee Cakes, Scones and Cereals

Buttery Scones

Butter should be very cold, and be careful not to overwork the dough. Light, airy and delicious!


Servings: Makes Approximately 24 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 schone will be tough instead of light and airy. Bake at 400 degrees for about 15-18 minutes or until tops are lightly browned.