These scones are a delightful treat, perfect for breakfast or tea time.
Mix the sour cream and baking soda in a small bowl and set aside.
Letting the sour cream and baking soda sit allows them to react, which helps the scones rise.
Preheat your oven to 350°F and prepare a baking sheet by lightly greasing it.
Ensure the oven is fully preheated for even baking.
In a large bowl, combine the flour, sugar, baking powder, cream of tartar, and salt.
Sift the dry ingredients for a finer texture.
Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Use a pastry cutter or your fingers to blend the butter quickly to keep it cold.
Stir the sour cream mixture and egg into the dry ingredients until just combined.
Avoid overmixing to keep the scones tender.
Fold in the raisins gently.
Ensure the raisins are evenly distributed for consistent flavor.
Turn the dough onto a floured surface and knead briefly.
Knead just enough to bring the dough together; over-kneading can make the scones tough.
Roll the dough to 3/4 inch thickness and cut into 12 wedges.
Use a sharp knife for clean cuts to help the scones rise evenly.
Place the wedges on the prepared baking sheet, spacing them 2 inches apart.
Spacing ensures the scones bake evenly without sticking together.
Bake in the preheated oven for 12-15 minutes or until golden brown on the bottom.
Check the scones a minute or two early to avoid overbaking.
Let the scones cool slightly before serving.
Serve warm for the best texture and flavor.
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