from the kitchen of Tara Gazaway
Prep: 30 min
Bake: 10 min
Makes 12 scones
ingredients:
½ C snipped dried sweet cherries or raisins (can use dried cranberries too)
2 C all-purpose flour
3 T brown sugar
2 tsp baking powder
½ tsp salt
½ tsp baking soda
¼ C butter
1 tsp finely shredded orange peel
1 egg yolk, beaten
1 8-oz carton dairy sour cream
1 recipe Orange Glaze (see below)
directions:
- In small bowl cover dried cherries with boiling water and let stand for 5 min. Drain well.
- In large bowl stir together flour, brown sugar, baking powder, salt and baking soda. Using pastry blender cut in very cold butter until mixture resembles coarse crumbs. Add drained cherries and orange peel; toss lightly to coat. Make a well in center of flour mixture; set aside.
- In small bowl stir together egg yolk and sour cream. Add yolk mixture all at once to flour mixture. Using a fork, stir until combined (mixture may seem dry).
- Turn dough out onto lightly floured surface. Quickly knead dough by gently folding and pressing for 10-12 strokes or until nearly smooth. Pat or lightly roll dough into a 7 inch circle. Cut into 12 wedges. Arrange wedges 1 inch apart on ungreased baking sheet.
- Bake at 400 degrees for 10-12 min or until light brown. Remove from pan and cool on wire rack. Drizzle warm scones with Orange Glaze.
Orange Glaze: In small bowl stir together 1 C sifted powdered sugar, 1 T orange juice, and ¼ tsp vanilla. Stir in enough additional orange juice, 1 tsp at a time to make a glaze of drizzling consistency.
Nutrition summary per scone: 214 cal, 9 g fat, 32 g carbo, 1 g fiber
Source: Better Homes and Gardens. Quick & Easy Comfort Cooking. Des Moines , IA
