These are very tasty and can be made in lots of flavors. Instead of currants, you can add in dried sour cherries, dried apricots, pecans, walnuts, or almonds. You can grate in the rind of a lemon or an orange or add in a little cinnamon. I've added frozen blueberries, but adding too much fresh fruit can get a little messy in the kneading part. You can also drizzle the scones with a powdered sugar glaze if you want to get fancy.
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This makes 8 scones:
- 2 cups of flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons butter
- 1 8 ounce carton of sour cream
- 1 egg yolk
- 1/2 cup dried currants
- 1 egg white, slightly beaten with a fork
Preheat oven to 375 degrees.
Put dry ingredients in the bowl of a food processor. Blend for a few seconds.
Cut butter into 5 pieces and process briefly in pulses until mixture resembles coarse crumbs.
In a small bowl, blend together the sour cream and egg yolk. Stir sour cream by hand into flour mixture until the dough just clings together.
On a floured surface, spread out the dough, sprinkle with currents then gently knead for 10 strokes or so. Divide in half and pat each half into a circle about 1/2 inch thick. Place on a baking sheet (the double ones - Cushionaire - are excellent) and cut each circle into quarters with a knife, but do not separate. Brush with egg white and sprinkle lightly with sugar.
Bake at 375 degrees about a half hour, until golden.
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