Hazel's Scones
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
Perfect for church coffee hour, bringing on road trips, brunches, teas and anytime. These hit the spot without being overly sweet. The combination of dried cherries and the almond flavoring is perfect.
  • 2 c. all purpose flour
  • ½ c. plus 1 tsp granulated sugar (set aside the 1 tsp)
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 8 Tbsp. (1 stick) unsalted butter, frozen
  • ½-1 c. dried fruit (if smaller fruit like raisins, use ½ c.; larger dried cherries, use 1 c.)
  • ½ c. sour cream
  • 1 large egg
  • ½ tsp. almond extract
  1. Heat oven to 400 degrees F.
  2. In medium bowl, mix flour, ½ c. sugar, baking powder, baking soda & salt.
  3. Cut frozen butter into flour mixture, either using a pastry cutter or with the large holes of a flat cheese grater laid over the top of the bowl. Then use the pastry cutter to cut in to the size of peas. Try not to handle the butter with your hands or it will soften the butter, and you want to keep it cold.
  4. Stir in dried fruit.
  5. In a small bowl, whisk sour cream, egg & vanilla until smooth.
  6. Using fork, stir sour cream mixture into flour mixture until large clumps form. Use your hands to press dough against bowl. Place on a lightly floured surface and pat into an 8" circle, ¾" thick.
  7. Sprinkle with the 1 tsp. granulated sugar. Use a sharp knife to cut into 8 wedges. Place on parchment lined cookie sheet and bake for 15-17 minutes .
  8. Cool 5 minutes, and serve warm or room temperature.
  9. Stir in the dried fruit.
Recipe by United Riverside Congregational Church of Lawrence, Massachusetts at http://unitedriversidechurch.org/recipes/