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Debra says, "Received this in a book years ago from a friend, who knew my love for Helen Keller. - These come out so Yummy! I have loved them for years. Hope you do also."


  • 2 cups flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • Zest (finely grated rind) of 1 orange
  • 1/4 teaspoon salt
  • 1/2 stick (4 Tablespoons) cold butter, cut in pieces
  • 2 eggs
  • 2/3 cup sour cream( or orange or lemon-flavored low fat yogurt)
  • 1/2 cup dried cranberries or currants
  • 1 Tablespoon coarse or regular sugar, for topping


  • 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or grease it lighlty. In a mixing bowl, or food processor fitted with the steel blade, combine flour, sugar (not the sugar for topping), baking powder, zest, salt and butter pieces. Use a pastry cutter,or process in short bursts, until the butter looks like crumbs.
  • 2. Seperate the eggs, setting aside one egg white; beat the whole egg and extra yolk together in a small bowl. add sour cream (or yogurt) and dried fruit. Stir these with wet ingredients into the dry ingredients to make a sticky dough.
  • 3. Turn out onto a lightly floured surface and pat dough into a cricle about 1 inch thick. Cut out eith a heart-shaped (or round) 2 1/2-inch cutter. Place 1 inch apart on the baking sheet. Beat the reserved egg white with a fork until frothy; brush over the top of the sconces. Sprinkle with 1 Tablespoon sugar.
  • 4. Bake for 15 to 20 minutes, until puffed and lighlty browned.

Categories: Scone 

Author Credit: MTR - TOH - BB - socaldeb

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