# Sundays and Scones **URL:** \ **Category:** Recipes\ **Tags:** recipes\ **Created:** [August 30, 2026, 3:34pm UTC](https://forum.pagangrimoire.com/t/sundays-and-scones/4046 "2026-08-30T15:34:12Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![RedNorcal](https://yyz1.discourse-cdn.com/flex003/user_avatar/forum.pagangrimoire.com/rednorcal/32/2620_2.png) [@RedNorcal](https://forum.pagangrimoire.com/u/RedNorcal)\ **Post date:** [August 30, 2026, 3:34pm UTC](https://forum.pagangrimoire.com/t/sundays-and-scones/4046/1 "2026-08-30T15:34:12Z")
Something sweet, rich, a little dense, and perfect for morning or afternoon tea… Scones! This is the best recipe I’ve tried so far, and can be made with a variety of dried fruit (fresh fruit is too squishy). ![cranberry-scones](https://canada1.discourse-cdn.com/flex003/uploads/pagangrimoire/original/2X/1/1ff1c9ccc7684b2e48238de2041d8af037261461.jpeg) **Ingredients** 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or any dried sweet/tart fruit – chopped if needed for small morsels) 1/2 cup sour cream 1 large egg **Directions** 1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. 3. In a small bowl, whisk sour cream and egg until smooth. 4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 5. Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.