Aunt Dot's Scones
photo by bullwinkle
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 cup dried currants or 1/2 cup dried cranberries
- 2 cups all-purpose flour, sifted
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 tablespoon baking soda
- 5 tablespoons butter
- 8 ounces sour cream
- 1 egg yolk
- 1 egg white, slightly beaten (for tops)
- 1 teaspoon sugar (for tops)
- 1⁄4 teaspoon ground cinnamon (for tops)
- flour, for kneading surface
directions
- In a small mixing bowl, pour enough hot water over currants to cover. Let stand for 5 minutes, drain and set aside.
- In a large mixing bowl, combine flour, the 3 tablespoons of sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in currants or cranberries.
- In a small bowl, blend the sour creme and egg YOLK. Add all at once to crumb mixture, stirring just until the dough clings together. On a lightly floured surface, knead the dough gently a dozen times.
- Pat or roll the dough to a 9-inch circle (about 1/2" thick). Cut scones with a 4" round cookie cutter (or use a big plastic cup). Slice each circle ALMOST completely though in an "X" formation but do not separate into quarters.
- Place on an ungreased baking sheet (no-stick is best). Brush scones with egg WHITE. Combine the 1 teaspoon of sugar and the cinnamon and sprinkle over the tops. Use a little more if necessary.
- Bake in a pre-heated 425-degree F. oven, 15-18 minutes, until they lightly brown on top. Allow 5 minutes for cooling prior to serving.
- TIP: If you want them sweeter, just double or triple the cinnamon-sugar blend.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>