1 cup sour cream
1 tsp baking soda
4 cups all-purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
1 cup butter
1 cup raisins (optional)
In a small bowl, blend the sour cream and baking soda, and set aside.
In a large bowl mix flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir in the sour cream mixture and egg into the flour mixture until just moistened, mix in the raisins.
Turn dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges and place them 2 inches apart on the prepared baking sheet.
Before baking: Place the raw, shaped scones on the cookie sheet into the freezer until solid, about an hour or two. Then put the frozen scones into a freezer bag or wrap in plastic wrap and foil
After baking: Baked scones can be bagged before freezing. If your freezing glazed scones wait for the glaze to dry so it doesn’t stick to the freezer bag.
Instructions for freezer bag
Frozen raw scones: Preheat the oven to 400 F then check the scones in 18 minutes, and every 2-3 minutes after that. They may take up to 25 minutes to bake. Take them out as soon as the bottom edges turn golden brown.
Baked scones: Thaw in the fridge or at room temperature for a few hours or overnight. Unglazed scones can be warmed in the oven for a few minutes as well.
Recipe via: All Recipes