For the mix
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Place flour mixture into the bottom a wide-mouthed jar. On top of flour, in this order, layer 1/3 cup sugar, 1/2 cup dried cranberries, then 1/2 cup dried walnuts. Tightly seal jar and band with baking instructions, as follows:
1/2 cup chilled, cubed butter
1 large egg
1/2 cup sour cream
Granulated sugar, for sprinkling
Place scone mix in a large mixing bowl. With a pastry blender, cut in butter until coarse crumbs are formed.
In a separate bowl, beat egg, then blend in sour cream.
Using a fork, stir sour cream mixture into the scone mixture until just moistened.
Place dough on a lightly floured surface, then pat into an 8-inch circle. Cut dough into eight triangles.
Place triangles on a parchment paper-lined baking sheet; sprinkle triangles with granulated sugar.
Bake in a pre-heated 400 degree oven for 15-18 minutes or until tops are golden brown.
Remove scones to wire rack to cool. Serve scones warm, or at room temperature, with jam.
Makes 8 scones.
Peninsula Clarion ©2013. All Rights Reserved.