English scones served with tea, clotted cream and jam really is a tasty tasty thing to eat. I made a batch of scones yesterday that were perfectly moist and crumbly, and so easy and so yummy to make, they are sure to become a recurring regular in my repertoire. I used creme fraiche and some Jersey cream in place of the sour cream and milk respectively. Half the batch I left plain and added dried cherries to the other half. I didn’t have any clotted cream on hand, but the creme fraiche did a nice job in its place, especially with the cherry scones.

Easy Yummy Scones

1 3/4 cups all-purpose flour
4 tsp baking powder
1/4 cup white sugar
1/8 tsp salt
5 Tbs unsalted butter
1/2 cup dried fruit of choice
1/2 cup milk
1/4 cup sour cream
1 egg
1 Tbs milk

Preheat the oven to 400 degrees F (200 degrees C).

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using forks or rubbing between your fingers until it is in pea sized lumps. Stir in dried fruit if desired. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough.

With floured hands (the dough is very sticky), pat scone dough into balls 2 to 3 inches across for your favorite size. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes, until the tops are golden brown.