Every morning I can wake up and NOT have to rush out of the house before the sun is even out. Thus, from a cooking standpoint, I can have a good breakfast every morning! With time to experiment in the kitchen before starting my days, I can have slightly more interesting things than Multigrain Cheerios.
So, to begin my summer of more interesting breakfasts, I made a family favorite. Grandma Johnson's Scones isn't a recipe from our grandmother, or a family recipe that's been passed down, it's simply our family's go to recipe for a good breakfast treat.
The thing that makes these scones special is their secret ingredient...sour cream! Though it may sound strange, sour cream is actually the perfect thing to go in a scone. The classic dish that ends up always becoming too dry, sour cream keeps even the driest of scones moist.
Beyond the secret ingredient--most of the recipe is predictable. The recipe is as follows:
1 Cup Sour Cream
1 TSP Baking Soda
4 Cups Flour
1 Cup Sugar
2 TSPS Baking Powder
1/4 TSP Cream of Tartar
1 TSP Salt
1 Cup Butter
CHOCOLATE CHIPS (Unless you're a sissy)
HEAT OVEN TO 350, Line two/three baking sheets with parchment paper.
Thankfully, since it's the morning, the recipe isn't too hard. Combine the dry ingredients (EXCEPT THE BAKING SODA) in a big mixing bowl, cut in the butter, then mix in the egg and sour cream and baking soda thoroughly. Mix in the chocolate chips last.
Once you have the scone dough finished, turn it out onto the counter and lightly flour it, and knead it just until it comes together. Roll it or knead it out into a round (similar to a big pizza round but thicker) and cut the dough into as many wedges as you can. Make them with the assumption that they're rise, but don't cut them TOO small.
Bake the scones 12-15 minutes or until they're golden brown and a toothpick comes out clean.
Hopefully they look like this!