This is the beginning of a fun little series about scones. Why in the world would I make scones? Other than the fact that I love hot tea, scones are flaky, quick and share-able. But mostly they are awesome because of the butter component...

Anyway, scones are delicious. If done properly they can also be elegant and dainty. How quaint! So invite over your mother-in-law and throw a tea party. Or just bake scones and delight in the crumbly, warm centers with a nice pot of Earl Grey. Either way you get to enjoy a rectangle of goodness. Totally worth the minimal effort...

So I mentioned that this is going to be a series. And naturally I have been considering flavors.

• Traditional currant (recipe below)
• Peppered pear and goat cheese
• Ginger cardamom 
• Blackberry lime
• Pumpkin
• Meyer lemon and fresh cranberry

Okay really, do you expect me to make all these? Perhaps. It could happen, but will definitely take time. Fortunately I love to bake and people at work are more than willing to eat my creations. But I'm not sure if my grocer has Meyer lemons. Doesn't matter...we shall see. 

APRON TIME. 

Apologies. That's pretty aggressive. But really, aprons are good for you. Good ones have pockets to hold miscellaneous items like wine openers and cell phones, plus they keep your clothes clean! I own at least 5. Don't judge. Instead, let's begin.

Preheat the oven. In a small bowl, stir baking soda into the sour cream. Set aside. 

Get out your trusty food processor. Add flour, white sugar, baking powder, cream of tartar and salt. Pulse a few times then add the cold butter and pulse until you form coarse grains, the largest about the size of a pea.

Add the beaten egg and sour cream mixture and pulse until just combined. Add currants.

The dough will be super crumbly and not at all wet. Don't worry, that's good.

Dump the dough onto a floured surface and knead a few times until combined. Form it into a disc about 1 inch tall.

Sprinkle the raw sugar on top and press firmly into the dough.

If you don't press it down, the raw sugar will easily flake off after baking.

Cut into your desired shapes. Traditionally, scones are triangles. However, I decided for small rectangle-esq shapes. I suppose you could use cookie cutters if you really wanted, but if you're spending that much time with the scones then you should probably be making cookies...

Anyway, bake on a hot pizza stone or baking dish lined with a silicone mat or sprayed with oil.

Cool scones on a wire rack for at least 10 minutes and serve with a cup of tea.

Enjoy!

Traditional Currant Scones

Adapted from Grandma Johnson's Scones at Allrecipes.com

Ingredients

• 1 cup sour cream
• 1 teaspoon baking soda
• 4 cups all purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon cream of tartar
• 1 teaspoon salt
• 1 cup cold butter, cut into cubes
• 1 egg, beaten
• 1 cup currants
• Raw sugar

Instructions

1. Preheat oven to 350 F.
2. In a small bowl combine sour cream and baking soda, set aside.
3. In a food processor combine flour, sugar, baking powder. cream of tartar and salt. Pulse a few times until combined. Add cold butter and pulse until butter is cut to the size of peas. Add sour cream and egg, Pulse a few times until just combined.
4. Turn dough onto lightly floured surface and knead just until combined. Do not over-mix. Form dough into 3/4 - 1 inch high circle. Sprinkle tops with raw sugar and press firmly into the dough. Cut into wedges.
5. Place wedges on top of silicone baking sheet approx 2 inches apart and bake 12-15 minutes or until golden brown. Cool on a wire rack. Serve warm or room temperature.