Sour Cream Scones

These are the scones that Kate served with the Lemon Curd and clotted cream. They are absolutely wonderful fresh out of the oven.

2 c. flour
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
3 Tbsp. sugar
5 Tbsp. butter
1 c. sour cream

1 egg yolk (use egg white to glaze)

Whisk together flour, baking powder, baking soda, salt, and sugar. Cut in butter and mix with fingers until it resembles coarse crumbs. Combine sour cream and egg yolk. Add to flour mixture. Stir just until moist. Knead lightly 10-12 times. Pat dough out and cut with scone cutter. Mix egg white with 1 Tbsp. water. Brush scones with egg white and sprinkle with sugar. Bake at 425 degrees 13-15 minutes. Serve warm. Makes about 9-15.

May add any of the following: currants, lemon zest, ,orange zest, dried cherries, chocolate chips, dried cranberries, etc.

(Note: picture above also shows the Orange Wholewheat Scones)