1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, cut into ½ inch cubes
3/4 cup dried Cranberries, raisins, diced dried apricots or any other dried fruit or nuts
1/2 cup milk
1/4 cup sour cream
1 egg plus 1 tablespoon milk
Cinnamon and brown sugar to sprinkle over the scones.
Preheat the oven to 400 degrees.
Sift the flour, baking powder, sugar and salt into a large bowl. Add the butter cubes, rubbing between your fingers until it is in pea sized lumps.
Stir in the dried fruit.
Mix together 1/2 cup milk and sour cream. Pour all at once into the dry ingredients, and stir gently until well blended. Do not overwork the dough.
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size scones you’d like.
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. And sprinkle with cinnamon and brown sugar.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown.
Serve immediately or let cool and keep in an airtight container.