*I usually put a sheet or two of waxed paper down on the counter, lightly sprinkle some flour on it and pat my scone dough on that. It makes for easy clean up. Once I've cut the scones, I can also just wrap them in the waxed paper and put them in the freezer.
*Please resist the temptation to add more liquid of any kind. I tried adding an additional 1/4 cup of sour cream and I didn't like the texture. It kind of got gummy. Just gently work the dough in the bowl and it will come together for you.
*Be careful not to over measure your flour. I use the spoon and sweep method. First I stir the flour to lighten it up, then spoon it into my measuring cup and sweep across the top with a knife to level it. This insures you don't pack it in the cup. No shaking it to level it, no pushing it down with your spoon.
*These are best on the first day, but leftovers come back to life nicely when warmed up in a toaster oven for about 3 minutes. I do like these best warm, so I even warmed them up on day one, since they were completely cool by the time we ate them.
*Because the sour cream is thick, when you brush the tops of the scones, it will leave brush marks that you might see after baking. This did not bother me. If it bothers you, thin the sour cream with a little milk so that it's just loose enough to brush with no evidence of the brush stroke.
*If you're against raisins and caraway seeds, and you've decided to omit them, you certainly can make these scones plain. However, I might recommend you try one of my other scone recipes where butter and cream, and often vanilla, bring extra flavor and richness to a plain scone. You could use the scone dough from my Jammy Thumbprint Scone Bites and just cut them into triangles instead of rolling and filling them.
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