This post is dedicated to my good friend and young mother, Amy Minshull.  Enjoy Amy!  Also there are so many scone recipes out there.  The key is…experiment.

Today is Prom!  Today’s breakfast menu – Scones.  Yes “today” is what scones and Prom have in common.  I made the scones this morning to start the day of excitement with something yummy.  By the way, let me just say that yesterday Nebraska experienced a spring blizzard and today it is sunny and beautiful with temps soaring to 60 degrees. God is good and the pictures can be taken outside.

When we decided to open a Bed & Breakfast it was my opportunity to experiment with all the yummy breakfasts I always wanted to make.  As a family, cereal was the breakfast staple.

Ok, here is the recipe I got out of the Better Homes and Garden’s 75th Anniversary Edition cookbook.  Of course I have made some changes and have made notes below.  When I first started to make scones it dawned on me that scones were just a variation of biscuits.  I must say they are easier to make, in my opinion.

Dried Cherry Scones

½ cup dried sweet cherries or raisins (I use craisins a lot)

2 cups all-purpose flour (I use 1 1/2 cups unbleached flour & 1/2 cup whole wheat pastry flour)

3 tablespoons brown sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon baking soda

¼ cup butter, cut into pieces

1 teaspoon finely shredded orange peel

1 egg, separated

1 8 oz carton dairy sour cream

1 recipe Orange Glaze

1. In a small bowl pour enough boiling water over dried cherries to cover.  Let stand for 5 minutes; drain well.

2. Meanwhile, in a large bowl combine flour, brown sugar, baking powder, salt, and baking soda.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Add drained cherries and orange peel; toss to coat.  Make a well in the center of the flour mixture; set aside.

3. In a small bowl combine egg york and sour cream.  Add egg mixture all at once to flour mixture.  Using a fork, stir until combined (mixture may seem dry).

4. Turn dough out onto a lightly floured surface.  Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.  Pat or lightly roll dough into a 7-inch circle. Brush top with egg white that has been beaten and sprinkle with white sugar.

5. Place on an ungreased baking sheet.  Score top into 8-10 wedges.  Bake in a 400 degree oven for 20-25 minutes or until light brown and done in center.  Remove scones from oven.  Cut individual scones using the scoring lines and place on a wire cooling rack for 10 minutes.  Drizzle Orange Glaze over warm scones.  Serve warm.

Orange Glaze: in small bowl stir together 1 cup sifted powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon vanilla.  Stir in enough additional orange juice, 1 teaspoon at a time, to reach drizzling consistency.

ENJOY!

Sonya Kay