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Most Delightful Scones

After at least four failed attempts at making my own scones, and great skepticism that any American scone recipe could ever compete with the delicious scones I’ve eated in Ireland, I decided to give it another try. With great delight I pulled the golden scones from the oven, and cautiously tested the piping hot, flaky bread. It was heavenly! Perhaps even better than my beloved Irish scones. And three or four days later, they were still delectable. This recipe is adapted from a recipe found on Allrecipes.com.

Scones
INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries or raisins
1/2 cup sour cream
1 large egg
1 egg white

DIRECTIONS:
1.Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2.In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in dried cranberries.
3.In a small bowl, whisk sour cream and egg until smooth.
4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5.Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Brush with egg white and sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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