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| Scones presented by Sheridan on the Lake Bed & Breakfast | Email this page to a Friend |
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2 cups flour
3 T. brown sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup butter 1 (8 oz) carton dairy sour cream 1 beaten egg yolk 1 slightly beaten egg white Stir together flour, brown sugar, baking powder, baking soda and 1/2 tsp. salt. Witha pastry blender, cut in butter. Make a well in the center. In another bowl, stir together sour cream and egg yolk; add all at once to flour mixture. With a fork, stir until combined (mixture may seem dry). Turn dough onto lightly floured board. Knead 8-10 times - pat into 7" circle. Cut into 10 wedges. Place on ungreased baking sheet, brush with egg white. Bake 400 degrees for 10 minutes - cool. For dried cherry scones: Pour enough boiling water over 1/2 cup dried cherries or raisins to cover. Let stand 5 minutes - drain. Toss cherries with 1 tsp. shredded orange peel into butter-flour mixture before adding the sour cream mixture. Glaze baked scones with 1 cup powdered sugar, 1 T. orange juice and 1/4 tsp. vanilla. Add juice until of drizzling consistency. Drizzle on top of warm scones.
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Sheridan on the Lake Bed & Breakfast
Houghton, Michigan A contemporary cedar shake, architecturally-designed home nestled in pine, oak, & birch trees on the shore of Portage Lake. |
 Click here for pictures and information about the inn. |
Biscuits and Scones