Simple Scones
This sweet scone recipe will make a holiday breakfast or afternoon tea special.
all-purpose flour
2
cups
sugar
⅓
cup
baking powder
1
teaspoon
salt
½
teaspoon
baking soda
¼
teaspoon
unsalted butter, frozen
8
tablespoons
raisins (or dried currants) 
½
cup
sour cream
½
cup
egg
1
large
white sugar
1
teaspoon
 Gather all ingredients.
  Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
  Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
  Whisk sour cream and egg together in a small bowl until combined.
  Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
  Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
  Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
  Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
  Serve and enjoy!
