Ingredients
2 cups all-purpose flour
110 g sugar
1 teaspoon baking powder
5 g salt
1.5 g baking soda
115 g unsalted butter, frozen
75 g raisins (or dried currants)
120 g sour cream
1 large egg
5 g white sugar
Directions
Step 1
Prepare all the ingredients.
Step 2
Preheat the oven to 200°C (400°F) and position the oven rack to the lower-middle position. Line a baking tray with parchment paper.
Step 3
In a medium bowl, mix the flour, sugar, baking powder, salt, and baking soda. Grate the frozen butter into the flour mixture using a box grater. Use your fingers to blend the butter into the mixture until it resembles coarse crumbs, then add the raisins.
Step 4
In a small bowl, whisk together the sour cream and egg until well combined.
Step 5
Add the sour cream mixture to the flour mixture and use a fork to mix until large dough clumps form. Use your hands to shape the dough into a ball. The dough may seem dry at first, but it will come together as you work it.
Step 6
Place the dough on a lightly floured surface and pat it into a 17 to 20 cm (7 to 8 inch) circle, about 2 cm (3/4 inch) thick. Sprinkle with the remaining teaspoon of sugar.
Step 7
Use a sharp knife to cut the dough into 8 equal triangles, then place them on the prepared baking tray about 2.5 cm (1 inch) apart.
Step 8
Bake the scones in the preheated oven until they turn golden, about 15 to 17 minutes. Let them cool for 5 minutes, then serve them warm or at room temperature.
Step 9
Serve and enjoy!