1 3/4 c. flour
4 t. baking powder
1/4 c. white sugar
1/8 t. salt
5 T. butter
1/2 c. currants or raisins
1/2 c. milk
1/4 c. sour cream

1 egg
1 T. milk

Preheat oven to 400^ (200^C)
Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender into pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in measuring cup.Pour all at once into the dry ingredients and stir gently until well blended. Overworking the dough results in terrible scones. With floured hands, pat scone dough into balls 2-3 inches across, judge and make your own desired size. Place onto a greased baking sheet, and flatten lightly. Let scones barely touch each other. Whisk together the egg and 1 T. of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 – 15 minutes in the preheated oven, until the tops are golden brown. Remove from pan , serve with butter or clotted cream and a selection of jams.

Scones are a favorite at the B&B. Scones can be made with so different flavorful ingredients,Cranberry, Chocolate Chip, Blueberry,or dried Cherry. This recipe gives you a great basic recipe to add any embellishment and enjoy these flaky warm delights at

breakfast, morning brunch or afternoon tea.

Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

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