Basic Scones and the Mexican Hot Chocolate Adaptation

My mom makes the best the best scones in the world. I have tried my fair share of scone recipes. Some of them were good, even very good, but none of them were my mom’s. These scones are perfectly dense with just the right amount of moistness. While not traditional in the slightest sense, the Mexican Hot Chocolate variation is equally delicious. It’s better eaten, in my mind, as a pre-lunch snack or post-dinner dessert rather than as breakfast like the basic raisin scone. That being said, a good scone can be squeezed in to any part of my day. Perhaps I should move to the United Kingdom.

Basic Scones

From Perfect Recipes for Having People Over by Pam Anderson

If you’re one of those people who doesn’t like raisins, you can substitute them with cranberries, blueberries, or another type of dried fruit. If you’re one of those people who’s skeptical about raisins in anything but oatmeal raisin cookies, the raisins are surprisingly good. Trust me and try them.

Makes 8 scones

1/2 cup sour cream

1 large egg

2 cups all-purpose flour

6 tablespoons sugar, plus 2 tablespoons (if desired)

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup raisins

8 tablespoons (1 stick) unsalted butter, frozen and cut in to 16 pieces

1 teaspoon cinnamon (if desired)

Preheat the oven to 400 degrees. Grease a cookie sheet or line it with parchment paper. Whisk sour cream and egg in a small bowl until smooth. Set aside.

Mix flour, 6 tablespoons sugar, baking powder, salt, and baking soda in a medium bowl. Toss the butter in the flour. Using your finger tips cut and rub the butter in to the flour mixture. Add the raisins.

Stir in sour cream mixture until large clumps of dough form. Use your hands to press dough against sides and bottom of bowl to form a ball. Place dough on a lightly floured work surface and kneed for several seconds until there are no loose bits remaining. Grease a 9 inch round cake pan and flour lightly. Press the dough in to the pan and turn out on to a floured surface. Cut the dough in to eight wedges with a sharp knife.  (For smaller tea size scones, pat dough in to a rectangle 3/4 of an inch thick. Using a sharp knife cut the dough in half from one short end to the other. Make three cuts along the longest side to divide the dough into eight sections. Then cut each rectangular section on a diagonal for a total of sixteen triangular scones.)

Place about 1 inch apart on cookie sheet. Sprinkle with 2 tablespoons sugar and cinnamon if desired. Bake until golden brown, 15 to 17 minutes. Cool for at least 5 minutes. Serve hot, warm, or at room temperature.

Mexican Scones

Follow the same recipe as above but add 1/4 cup unsweetened cocoa powder, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon cinnamon to the mixture of dry ingredients. Replace the raisins with semisweet chocolate chips.



Filed under Breakfast and Brunch

4 responses to “Basic Scones and the Mexican Hot Chocolate Adaptation

  1. Pingback: Overnight Oatmeal | the Apartment Baker

  2. Pingback: Ginger Scones | the Apartment Baker

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