Robin's Fruited Scones

“Tea time started to teach youngsters some table manners and has become a pause to relax time when were all together. My Sarah's tend to make mix scones but I do the real deal and they are delicious. If you have Double devonshire cream and rasberry preserves for topping they are devine. O'Conner cream tea anyone?”
READY IN:
30mins
SERVES:
8-16
YIELD:
8-16 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the larger pieces of dried fruit and set aside. Combine flour, sugar, baking powder,salt and baking soda in a bowl. Cut in butter till mixture resembles coarse crumbs. Mix together egg yolks and sour cream. Reserve your whites for the glaze/topping. Add sourcream mixture to dry ingredients. Stir in dried fruit and mix just till combined. Turn onto floured surface and knead gently 6-8 times with well floured hands. Pat out into a circle or rectangle about half inch thick. Cut a circle like a pie and will give you larger traditional shaped scones. For more smaller scones I cut the rectangle into strips then cut each strip into small triangles. You can either brush with egg white and sprinkle cinnamon suger over tops at this point and then transfer to pan. Or I transfer to ungreased baking sheets and then brush on egg white and sprinkle cinnamon and sugar on. Bake at 425 for 15-20 minutes, or golden brown. Ajust time for size scones made. Will rise as bake so give space between on pan. Best served fresh and warm from the oven with Devonshire cream and rasberry preserves. But even next day are still light and tender. Do not over work mixing and kneeding the dough or will get dense and dry.

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