I’ve modified a scone recipe that I found on Allrecipes.com (well, I basically used the ratio of dry to wet ingredients as a starting point). I’ve done various permutations of this, using milk or buttermilk instead of the sour cream, various dried fruits instead of nuts, adding in fresh lemon juice for lemon poppy scones, etc.
This was today’s version.
6 tablespoons unsalted butter
1/2 cup light sour cream (Trader Joe’s)
1 1/2 cup flour
~1/4 cup maple syrup (I have some B grade from Whole Food’s)
1 1/4 tsp baking powder
3/8 tsp fine sea salt
1/4 tsp baking soda
handful your choice of nuts, more if you like a lot, less if not
swig of real vanilla (I dunno, 2 tsp?)
I throw all of the above in my Cuisinart, blend using the metal blade, then dollop out about 9 scones onto a cooking sheet and toss into a preheated 375 F oven about 15 min or until the tops are lightly browned.
They are light, fluffy, moist and flavorful, not too sweet but just right with coffee or tea.