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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 171.7
  • Total Fat: 8.1 g
  • Cholesterol: 18.5 mg
  • Sodium: 215.3 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.2 g

View full nutritional breakdown of Grandma Johnson's Scones calories by ingredient
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Grandma Johnson's Scones

Submitted by: AMYBMORRIS

Introduction

Amazing scone recipe from All Recipes.com. VERY CALORIC, so consume in moderation. Amazing scone recipe from All Recipes.com. VERY CALORIC, so consume in moderation.
Number of Servings: 30

Ingredients

    1 c. sour cream
    1 tsp baking soda
    4 c. all-purpose flour
    1 c. white sugar
    2 tsp. baking powder
    1 tsp. salt
    1 cup butter or stick margarine
    1 egg
    1 c. craisins or raisins

Directions

Pre-heat oven to 350 degrees. Lightly grease baking sheet.
In small bowl, mix sour cream with baking soda and set aside (mix will expand to almost 2x size, so make sure your bowl is big enough).
In large mixing bowl, mix flour, sugar, baking powder and salt. Cut in butter thoroughly. Stir in sour cream mixture and egg into the flour until just moistened (it will seem like there isn't enough wet ingredients, but it will come together during the kneading step). Add craisins or raisins.
Turn dough out onto lighly floured surfaced and knead briefly until a soft dough is formed. Form dough into a log and cut into five equal sized disks. Pat disks until they are about 1/2" thick and cut each disk into 6 wedges.
Place wedges an inch apart on prepared pan and bake for 15-20 minutes until the bottoms are golden brown and the tops are set with hints of browning.
Makes 30 small scones.

Number of Servings: 30

Recipe submitted by SparkPeople user AMYBMORRIS.






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Member Ratings For This Recipe

  • They truly are incredible!! I use Daisy light sour cream. I've made many different versions, once I used splenda blend, another time I grated almond paste in the dough & used a almond glaze & I've also made a savory version using part cornmeal & reducing the sugar to 1/2 C. All very good! - 10/20/12

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