I normally make a lot of goodies but this year our budget just could not handle another $40 or more in baking supplies. I love being able to give a little something away so I decided to make homemade bread and scones, instead.
I have 2 marvelous scone recipes that are listed on my recipe website but I decided to try the recipe below since it had over 1600 good reviews and I wasn't disappointed with the results. They were great. I did not add the raisins or cranberries. Not because I don't love them but because they were an added expense. Instead, I used two different glazes.
I've posted the recipe I used below for scones. The homemade bread recipe came from Laine's website and can be found here.
Merry Christmas everyone! We have so much to be thankful for.. but most of all I thank God for the gift of His Son Jesus Christ!
Grandma Johnson's Scones
Submitted By: Rob
Photo By: S. Becker
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
(The directions have been changed to reflect the recommendations from one of the members on the recipe site. I tried following the original directions and the dough came out very dry. There suggestions worked much better.)
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter (room temperature)
1 teaspoon vanilla (opt.)
1 cup raisins or cranberries or chocolate chips (optional)
1. In a small bowl, blend the sour cream and baking soda, and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
3. In a large bowl, mix the flour, baking powder, cream of tartar, and salt.
4. Mix the butter and sugar together in a separate bowl. Beat in 1 egg and 1 teaspoon of vanilla. Don’t over mix.
5. Add the dry mixture to the butter/sugar/egg mixture and stir. Do not over mix.
5. Stir the sour cream mixture and baking soda mixture into the above mixture until moistened. Do not over mix. I used my kitchen aid until the dough looked like it was holding together and moistened.
7. Lightly stir in raisins.
8. Pat dough into (2) 3/4 inch thick rounds. Cut each round into 8 small wedges. The wedges will expand when baking. Place them 2 inches apart on the prepared baking sheet.
9. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. It took an extra 5 minutes or so in my oven. I made sure they were done when I touched the top and it wasn’t doughy. They do not get real brown on the top.
Once they have cooled I wrap them in seran wrap and then place them in a freezer bag to keep them fresh.
TO FREEZE: Use a 3 inch cookie cutter. Freeze the rounds for 1 hour and then put in a Ziploc bag. Take out rounds when ready to bake and place on an ungreased cookie sheet and bake for 45 minutes.
1 cup powdered sugar, 3 tbsp. milk, ¼ tsp. or so of lemon or orange extract, ¼ tsp. or so of lemon zest. I added a little cinnamon, too but you don’t need it. Brush scone with butter when hot out of oven and then glaze it with this mixture.
Brush melted butter on the scone and then brush with this mixture of 2 tbsp. sugar, ¼ tsp. cinnamon and 1 tbsp. milk.
Grandma Johnson's Scone Recipe