1/2 : c Unsalted butter, softened
1 : c Packed brown sugar
2 : Eggs
2/3 : c Sour cream
1 : /2 ts Vanilla
2 : 1/4 c All-purpose flour
1 : ts Baking powder
1/2 : ts Baking soda
1/2 : ts Salt
6 : oz White chocolate, coarse chop
1 : c Dried cherries,
-or : -or cranberries
1 : c Pecans, chopped
0: Heat oven to 425° F
1: Place flour in a bowl and add sliced butter; cut in with a pastry blender until mixture looks like fine granules
2: Add sugar; toss to mix
3: Add cream and stir with a fork until a soft dough forms
4: Form dough into a ball, turn onto a lightly-floured board and knead 10 to 12 times
5: Work the dough as little as possible
6: Cut dough in half
7: Knead each half lightly into a ball and turn smooth side up
8: Pat or roll into a 6-inch circle
9: Cut each circle into 6 to 8 wedges
10: Bake wedges on an ungreased cookie sheet -- slightly apart for crisp sides; touching for soft sides
11: For round scones, roll out dough to about 12 x 5 inches; cut out 15 scones with a 2-inch cutter
12: Bake about 12 minutes or until medium brown on top
13: Cool on rack or serve hot on linen cloth
14: Serve with butter and honey or jam
15: Uncooked scones can be frozen on a cookie sheet, then put in a plastic bag
16: Bake frozen scones at 425° F until lightly browned
17: Recipe makes 12-16 triangles or 18 2-inch rounds
18: Recipe by: White Elephant B & B Inn, Savannah, TN Posted to recipelu-digest by "Crane C
19: Walden" <cranew@foothill
20: net> on Feb 8, 1998