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Ingredients

2 cups all-purpose flour ⅓ cup sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 8 tablespoons unsalted butter, frozen ½ cup raisins (or dried currants) ½ cup sour cream 1 large egg

Nutrition Info

318.6 calories carbohydrate: 41.1 g cholesterol: 60.1 mg fat: 15.5 g fiber: 1.2 g protein: 4.9 g saturatedFat: 9.4 g servingSize: - sodium: 249.3 mg sugar: 14.6 g transFat: : - unsaturatedFat: : -

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
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.
In a small bowl, whisk sour cream and egg until smooth.
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.)
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.

8 scones

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