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7 Sea Street Scones

Bake at 375° for 20-22 minutes

2/3 cup Butter
3-1/4 cups Flour
1/2 cup Granulated Sugar
2 tablespoons Baking Powder
1 tablespoon Baking Soda
1/2 teaspoon Salt
1 cup chopped Dried Fruit (see variations below)
1 cup Morsels/Nuts (see variations below)
2 Eggs
2/3 cup Sour Cream
2 tablespoons White Vinegar
Raw Sugar

Process Butter, Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt until mixture is crumbly.
Stir in Dried Fruit/Morsels/Nuts
Mix in Eggs
Mix together White Vinegar and Sour Cream, add to mixture.
Just combine all ingredients, do not over mix.

Divide mixture into two plastic-wrap lined 8-inch cake pans using addition plastic-wrap to lightly press mixture.
Flip molded mixture onto greased and floured baking sheet.
Using a well-floured Biscuit-Cutter cut each 8-inch Scone Circle into 8-16 evenly sized wedges. Sprinkle with Raw Sugar and Bake in Preheated Oven.

7 Seas Scone Variations; (add to recipe above)
Cherry/White Chocolate

1 cup chopped Dried Cherries
1 cup White Chocolate Morsels
1 tablespoon Vanilla Extract


1 cup chopped Dried Cranberries
1/2 cup Cinnamon Morsels
1/2 cup Chopped Walnuts
1 teaspoon Ground Cinnamon


1 cup chopped Dried Apricots
1/2 cup chopped Crystallized Ginger
1/2 teaspoon Ground Ginger
1 teaspoon Vanilla Extract


1 cup Chocolate Morsels
1/2 cup Peanut Butter Morsels
1/2 cup chopped Peanuts
1/4 cup creamy Peanut Butter


1 cup chopped Dried Pineapples
3/4 cup White Chocolate Morsels
1/4 cup shredded/sweetened Coconut
1 teaspoon Coconut Extract
1 teaspoon Orange Extract


1 cup chopped Raisins
1/2 cup chopped Pecans
1/4 cup Cinnamon Morsels
1/4 cup chopped Dried Apples
1 tablespoon Cinnamon
1/4 cup Maple Syrup

Blueberry/White Chocolate

1 cup Dried Blueberries
1 cup White Chocolate Morsels
1 teaspoon Mixed Spices
1 teaspoon Vanilla Extract

Lemon/White Chocolate

1 cup White Chocolate Morsels
Ground zest from two Lemons
1/4 cup Lemon Juice
(omit vinegar from recipe)