rustic country scones

this is one of my all time favorite recipes.

these are great for breakfast or anytime of day.

i usually add craisins, but blueberry or chocolate chips are equally good.

though this is not a recipe from my late grandma, i do think of her every time i make them.

i roll them out on a pastry cloth that she made for me,

and wear one of her aprons. 

my grandma was always in the kitchen.  always had a full cookie jar of yummy homemade cookies and made the best beef and noodles.

i am so glad i have these happy memories of her.

i am also glad that i have this scone recipe! 
don't worry about rolling them out into a perfect circle, the more rustic the better.
in fact, i don't even use a rolling pin.  i just press it out with floured hands. 
sometimes i cut them into rectangles, sometimes triangles, it really doesn't matter.

topped with butter and some yummy homemade jam, these scones will make your mouth happy.
for the next day, i put them under the broiler for a few minutes.  crispy and delicious!

rustic country scones
2 cups all purpose flour {sometimes i do half wheat flour}
3 Tablespoons packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter
1/2 cup craisins
1 {8 oz.} carton sour cream
1 beaten egg yolk
1 egg white
1 Tablespoon course sugar
. . .
in large bowl stir together flour, brown sugar, baking powder, baking soda, and salt.  using a pastry blender, cut in butter until mixture resembles coarse crumbs.  add craisins, toss until mixed.  make a well in the center.  combine sour cream and egg yolk; add all at once to dry mixture.  using a fork, stir just until moistened.
turn dough out onto lightly floured surface.  knead by gently folding and pressing 10-12 strokes or until nearly smooth.  pat dough into a circle about 1/2 inch thick.  cut into wedges.  brush tops with mixture of egg white and 1 Tablespoon water.  sprinkle with coarse sugar.  place 1 inch apart on an ungreased baking sheet.
bake in a 425 degree oven for 12-15 minutes or until lightly browned.  cool on wire rack 10 minutes.  serve warm.  makes approx.  12 scones, depending on size.