Ahhh the scone. This is one of the easiest and most versatile scone recipes that I have used for decades. The original with a hint of sweetness and nutmeg works with a meal or on its own.
Recently I have made savoury scones to accompany eggs or a bowl of comfort – in the form of soup or stew. Black olives, roasted red onion with parmesan, and, rosemary with feta and a hint of cayenne were my latest attempts. Both were well received. To make savoury, just omit the sugar and add whatever spices or ingredients you might like.
Bake 450 degrees for 30 mins or so.
2 c Flour
1/2 tsp Nutmeg
2 generous tsp raw sugar
1 tsp baking powder
1 c overflowing sour cream
Add all dry ingredients to a bowl and whisk together.
Then add the sour cream and stir with the handle of a wooden spoon.
You may want to finish the mixing with your hands!
Place the dough on a cookie sheet and form into a circle or oval, and then cut into wedges. Brush the tops with a bit of milk (can substitute butter or olive oil if they are savoury)
I usually let them bake for about 10 minutes before separating the wedges. If your dough is firm enough, you may separate them prior to placing the sheet into the oven. Another option is to spoon smaller portions onto the cookie sheet.
Just a note: if you make smaller scones, the baking time will be shorter, so remember to check them after about 12 minutes.
The scones are ready to remove from the oven when they are nicely browned on top and cooked through – check with a toothpick.
Have fun and enjoy!