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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.