Note: Do not overbake. Bottoms should be tan. Sides will still be light
Ingredients
- 1/2 cup currants
- 2 cups flour
- 3 Tbs. sugar
- 2 Tbs. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 5 Tbs. butter
- 1 egg yolk
- 1 cup sour cream
Directions
Preheat oven to 425*F. Pour hot water over currants and let stand. Combine flour, sugar, baking powder, baking soda, and salt. Mix well. Cut butter in with pastry blender until mixture resembles coarse bread crumbs. Add drained, cooled currants to mixture and stir. Add the egg yolk to sour cream and then add to the mixture. Mixture will now form a sticky dough. Mix just till it holds together. Turn out onto a floured surface and knead 6-10 times just to form a ball. Pat out to approximately 3/4 inch thickness. Cut with deep heart cookie cutter ( or other shape). Place on ungreased cookie sheet and bake 11 minutes at 425*F. Cool on wire rack.
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Submitted 6/13/05.
Source: Angel Arbor Inn, Houston, Texas
Submitted By: Eileen Werth
crzylegs@erols.com
Sour Cream Heart Scones