This recipe is based on my mom’s scone recipe. The only thing I changed is I raised the amount of dried fruit from 1/2 cup to 1 cup. These scones are so popular, every time she makes them for a bake sale etc. they are sold out before the bake sale! They really are the “perfect scone”.
2 c. flour
1/2 c. plus 1 tsp. sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp (1 stick) unsalted butter, frozen
1 pkg (6 oz) or approx. 1 cup dried cherries
1/2 c. sour cream
1 large egg
1/2 tsp almond extract
Preheat oven to 400° F. In medium bowl, mix flour, 1/2 c. sugar, baking powder, baking soda & salt. Grate butter in to flour mixture on large holes of a box grater. Use your fingers to work in the butter, then stir in the dried fruit. In a small bowl, whick sour cream, egg & extract until smooth. Using fork, stir sour cream mixture in to flour mixture until large clumps form. Use your hands to press dough against bowl. Place on lightly floured surface & pat in to a 8″ circle, about 3/4″ thick. Sprinkle with 1 tsp sugar. Use sharp knife to cut into8 wedges. Place on parchment lines cookie sheet & bake for 15-17 minutes. Cool 5 minutes & serve warm or room temperature.
Cranberry-Orange Scones – follow the recipe for scones replacing a teaspoon of finely grated orange rind for the almond extract and dried cranberries for the dried cherries.
Lemon-Blueberry Scones – follow the recipe for scones replacing a generous teaspoon of lemon rind for the almond extract and dried blueberries for the dried cherries.