I've had my fair share of scones. Some good, some were like eating hardened mud. Of all the recipes I've tried though, this one is my absolute favorite! The trick is to use COLD butter and a hand pastry blender.
Here is what you'll need:
from top left: two bowls, measuring cups, measuring spoons, pastry blender, sifter, pastry stone, hands
5 TBS sugar
1/2 tsp. salt
1 stick of cold butter, cut into 1/2 cubes (approx)
Preheat oven to 375 degrees. Place pastry stone in oven (if using baking sheet, omit this step).
In a large bowl, sift in dry ingredients. Working quickly, add cold butter to the mix. With pastry blender, cut butter in until the consistency is similar to coarse meal. Set in cool place.
2 medium eggs, room temperature
1/2 cup of sour cream
1 tsp. vanilla extract
In another bowl, beat eggs. Stir in sour cream and vanilla. Add to the flour and butter mixture'
With hands, and working quickly , combine wet and dry ingredients until moist ONLY! Pat dough ball into an 8 inch round. With a large knife, score the round (without cutting all of the way through) into 8 wedges and place on pastry stone (or well buttered baking sheet). Bake for 20 minutes or until toothpick comes out clean.
Cool only slightly. Serve with Devon Cream and preserves (recipe to follow). Enjoy!