Sunrise Scones

Preheat oven to 400 degrees.

Combine dry ingredients (flour, sugar, baking powder, salt). Cut in butter with pastry cutter.

Stir in dried fruit (I love dried cranberries, sometimes mixed with chopped dried apricots), sour cream, and milk. I find it easiest to get in with my hands at this step, as the dough is a little crumbly without some manual help. Don’t use your hands too much though. You don’t want to melt the butter. We just want it to come together enough to roll the dough out.

Roll out the dough to 1/4″ to 1/2″ thick. Cut into whatever shape you fancy, brush with egg wash, and sprinkle coarse sugar on top.

Bake for 12-15 minutes at 400 degrees. When they come out, the sugar will have formed a crunchy crust and the tops of the scones will have a light brown tinge toward the edges. They’re so tender on the inside, you’ll wonder how you lived with Starbucks scones so long.