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1
Chop the larger pieces of dried fruit and set aside.
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2
Combine flour, sugar, baking powder,salt and baking soda in a bowl.
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3
Cut in butter till mixture resembles coarse crumbs.
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4
Mix together egg yolks and sour cream.
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5
Reserve your whites for the glaze/topping.
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6
Add sourcream mixture to dry ingredients.
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7
Stir in dried fruit and mix just till combined.
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8
Turn onto floured surface and knead gently 6-8 times with well floured hands.
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9
Pat out into a circle or rectangle about half inch thick.
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10
Cut a circle like a pie and will give you larger traditional shaped scones.
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11
For more smaller scones I cut the rectangle into strips then cut each strip into small triangles.
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12
You can either brush with egg white and sprinkle cinnamon suger over tops at this point and then transfer to pan.
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13
Or I transfer to ungreased baking sheets and then brush on egg white and sprinkle cinnamon and sugar on.
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14
Bake at 425 for 15-20 minutes, or golden brown.
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15
Ajust time for size scones made.
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16
Will rise as bake so give space between on pan.
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17
Best served fresh and warm from the oven with Devonshire cream and rasberry preserves.
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18
But even next day are still light and tender.
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19
Do not over work mixing and kneeding the dough or will get dense and dry.
