I’ve been craving scones the last few days and finally got busy this morning making them. Our family favorite is from a Better Homes and Gardens test kitchen. It is a prize tested recipe. Our family loves this recipe, infact, I’ve made it into a mix for ease on those mornings you want to fix a quick, yet elegant, breakfast. We serve these a lot when we have friends and family over to visit! And don’t forget a cuppa English Toffee Tea from Celestial Seasonings! You can order it on their website! Okay–so you’ve waited long enough, here is the recipe:
Country Scones, Mrs. M. McCavour, Curnaby, BC, Canada
1/2 C dried raisins, or craisins, dates, apricots, etc. I’ve used many different fruits, even canned peaches!
2 C flour
3 T sugar
2 t baking powder
3/4 t salt
1/2 t baking soda
5 T butter, softened
8-oz carton sour cream, I’ve used non-fat, too! Still tastes great!
1 egg yolk, separated
1 slightly beaten egg white
1 t sugar + 1/8 t cinnamon
Soak raisins in hot water for 5 minutes. Drain well, set aside. In large mixing bowl combine flour, 3 T sugar, baking powder, salt, and soda. Cut in butter with a fork until mixture resembles coarse crumbs. Stir in raisins.
In a small bowl, blend sour cream and egg yolk. Add all at once to crumb mixture, stirring with a fork, until dough clings together. Pour out onto a lightly floured surface, knead gently for 10-12 strokes. On a greased pan, roll dough into a 9″ circle . Cut into 8 sections with a flour-coated knife. Brush with beaten egg white, sprinkle with sugar and cinnamon mixture.
Bake at 425 degrees for 15-18 minutes or until light brown. Cool on wire rack for 5 minutes. Cut apart and serve with some strawberry freezer jam (homemade) and some whipped cream.