These scones are a delightful treat, perfect for breakfast or an afternoon snack.
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
Using parchment paper can make cleanup easier and prevent sticking.
In a small bowl, mix the sour cream and baking soda. Set aside to let it react.
This reaction helps the scones rise and gives them a tender texture.
In a large bowl, combine the flour, sugar, baking powder, cream of tartar, and salt.
Sifting the dry ingredients can help ensure even mixing.
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Cold butter is essential for a flaky texture.
Stir the sour cream mixture and the egg into the dry ingredients until just combined. Fold in the raisins.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and knead gently. Roll or pat it into a 3/4-inch thick round.
Use a light touch to avoid toughening the dough.
Cut the dough into 12 wedges and place them on the prepared baking sheet, spacing them apart.
A sharp knife or bench scraper works well for cutting clean wedges.
Bake in the preheated oven for 12-15 minutes, or until the bottoms are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the scones cool slightly before serving. Enjoy warm or at room temperature.
Serve with butter, jam, or clotted cream for a classic touch.
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