Scone Recipe, makes 16
2 1/2 cups of all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 cup dried cranberries, raisins, currents or chopped dates
1 stick butter (unsalted), slightly softened
1/2 cup sour cream
4tbsp. heavy cream
Preheat oven to 350.
Mix the dry ingredients thoroughly with a pastry blender in a large bowl.
Cut the butter in using a pastry blender until it forms a uniform crumbly mixture add the dried fruit to the mixture.
In a separate bowl, blend the sour cream, egg and heavy cream together and then add to the flour mixture.
Mix gently until it forms dough. (Handle like a piecrust).
Place dough on a lightly floured surface and knead several times until dough is no longer sticky.
Divide the dough in half and shape into 2 balls.
With your hands, flatten each ball into a round circle, approx. 1/2” thick. Cut each circle into 8 pie-shaped wedges.
Bake 20 minutes until firm and lightly browned.
Glaze: Mix together 1 cup confectioner’s sugar, 1 tbs. lemon juice and 1 tsp. lemon zest (thin as needed) brush on warm scones.