Scones

Cranberry Lemon Scones

2 cups all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon dried lemon peel

1/2 cup butter

3/4 cup dried cranberries

8 ounces sour cream

1 beaten egg yolk

1 slightly beaten egg white

1 tablespoon coarse sugar

Preheat oven to 425 degrees.

Combine dry ingredients. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add cranberries. In a small bowl combine sour cream and egg yolk. Add to dry mixture. Stir just until moistened.

Turn out onto lightly floured surface. (Mine was very crumbly and I had to press it together.) Knead 10 to 12 strokes. Lightly roll or pat until about 1/2 inch thick. Use a knife to cut into small squares or use a biscuit cutter for circles. Brush tops with egg white and sprinkle with coarse sugar. (I've tried regular sugar which works if you don't have coarse.)

Place 1 inch apart on an ungreased baking sheet and bake 10 minutes, or until lightly browned. Serve warm with toppings such as sweetened whipping cream, jam, lemon curd, or Devonshire cream.

*These scones are moist and delicious. The sugar on the tops sweetens the deal. They are great on their own, but are out-of-this-world with Devonshire cream!

Devonshire Cream

4 oz cream cheese
6 oz sour cream
2 tsp lemon juice
1 tsp vanilla
1 cup powdered sugar

Blend all ingredients until smooth. If you don't want it lumpy (like mine), be sure to bring the cream cheese to room temperature and then blend alone before slowly adding the remaining ingredients.