Irish Scones

Directions

1. 1
   In a large mixing bowl, stir together flour, sugar, soda, salt and powder.
2. 2
   Use only 1/2 tsp (2 ml) salt at this time.
3. 3
   Using a pastry blender, cut in margarine or butter till mixture resembles coarse crumbs.
4. 4
   Make a well in the center.
5. 5
   In a small bowl, stir together sour cream and egg yolk; add all at once to flour mixture.
6. 6
   With a fork, stir till combined (note, this mixture may seem a little dry).
7. 7
   Turn dough onto a lightly floured surface.
8. 8
   Quickly knead the dough, by gently folding and pressing for 10-12 strokes or till nearly smooth.
9. 9
   Pat or lightly roll dough into a 7 inch circle.
10. 10
    Cut into 12 wedges.
11. 11
    Arrange wedges on an ungreased baking sheet about 1 inch apart.
12. 12
    Brush with egg white.
13. 13
    Bake at 400F for 10-12 minutes or till lightly brown.
14. 14
    Cool on a wire rack for 10 minutes.
15. 15
    Serve warm.
16. 16
    Prepare Scones as directed, except substitute 1 tbsp (15 ml) granulated sugar for the 3 tbsp (45 ml) brown sugar.
17. 17
    Stir in 1 tbsp (15 ml) fresh snipped rosemary or 1 tsp (5 ml) dried rosemary (crushed) and 1/8 tsp (1 ml) pepper with the dry ingredients.
18. 18
    After brushing scones with egg white, sprinkle with additional rose- mary if desired.
19. 19
    In a small bowl, pour enough water over 1/2 cup (125 ml) snipped dired sweet cherries or raisins to cover.
20. 20
    Let stand for 5 minutes, drain well.
21. 21
    Prepare scones as directed, except toss the drained cherries and 1 tsp (5 ml).
22. 22
    finely shredded orange peel into the margarine-flour mixture before adding the sour cream mixture.
23. 23
    Continue as directed, except omit the egg white for brushing.
24. 24
    To glaze the baked scones: in a small mixing bowl, stir together 1 cup (225 ml) sifted powdered sugar, 1 tbsp (15 ml) orange juice, and 1/4 tsp (1 ml).
25. 25
    vanilla.
26. 26
    Stir in more orange juice, 1 tsp (5 ml) at a time, till of a drizzling consistency.
27. 27
    Drizzle atop warm scones.