Grandma Johnson's Scones

Recipe View 5 mins In a small bowl, gently blend the sour cream and baking soda. Set aside to allow the mixture to lightly froth (approximately 5 minutes).

Recipe View 2 mins Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet, or line it with parchment paper for easy cleanup.

Recipe View 7 mins In a large mixing bowl, whisk together the flour, sugar, baking powder, cream of tartar, and salt. Add the cold, cubed butter and, using a pastry blender or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs (approximately 5-7 minutes).

Recipe View 5 mins Create a well in the center of the flour mixture. Stir the sour cream mixture and the lightly beaten egg into the well. Gradually incorporate the wet ingredients into the dry ingredients, mixing until just moistened. Be careful not to overmix; a few streaks of flour are perfectly fine. Gently fold in the raisins (approximately 3-5 minutes).

Recipe View 2 mins Turn the dough out onto a lightly floured surface. Knead briefly, just until the dough comes together. Roll or gently pat the dough into a 3/4-inch thick round. Use a sharp knife or a biscuit cutter to cut the round into 12 wedges or individual scones. Place the scones about 2 inches apart on the prepared baking sheet.

Recipe View 15 mins Bake in the preheated oven for 12 to 15 minutes, or until the scones are golden brown on the bottom and lightly golden on top. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite toppings.