Sour Cream Scones

I picked this one up from Betty Kruse's collection of good recipes. This is one of our favorites.

Sift together in a large bowl:

2 C. flour

3 Tbsp. sugar

2 Tsp. baking powder

3/4 Tsp. salt

1/2 Tsp. baking soda

Cut in to a course meal stage

1/3 C. cold butter

In a small bowl mix together:

1 C. sour cream

1 egg yolk

Add this to the flour mixture.

If you like add in

1 C. softened dried fruit such as blueberries, cranberries, cherries, chopped apricots, raisins.

Mix just until the dough clings together. (You don't want to over work this kind of dough as it makes it tough and you want this to kind of melt in your mouth.)

Place on a lightly floured surface and divide into two equal portions. Form each portion into a round about 1/2 inch thick. Place each round carefully on a parchment paper lined baking sheet. With a sharp knife or dough scraper cut each round through into your desired portion sizes.

Brush lightly with one beaten egg white. Sprinkle with crystal sugar (this is sugar that is quite course and kind of gives it a sparkle.)

Bake at 400F for 12 minutes

Now if you want to try this this is Mock Clotted Cream (the Brit's like their scones with clotted cream and jam).

Beat together in a large bowl until well blended and slightly fluffy:

3 oz. cream cheese, softened

1/4 C. powdered sugar

1/4 C. sour cream

Add in:

1/2 C. heavy or whipping cream

1/4 tsp. vanilla extract

This has kept up to 2 weeks covered and in the refrigerator for me. Denny likes it with just butter on it.

I hope that you enjoy this one, we do.