1¾ cups all-purpose flour
4 tsp. baking powder
¼ cup white sugar
⅛ tsp. salt
5 Tbsp. unsalted butter
½ cup dried raisins, cranberries, blueberries, or other berries (optional)
½ cup milk
¼ cup sour cream
1 large egg
1 Tbsp. milk
Preheat the oven to 400º.
In a large bowl, sift the flour, baking powder, sugar, and salt.
Cut in butter using a pastry blender or rubbing between your fingers until it is in pea-sized lumps.
(Optional) Stir in the raisins or berries.
Mix together ½ cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. [Do not overwork the dough!]
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want.
Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other.
Whisk together the egg and 1 Tbsp. of milk. Brush the tops of the scones with the egg mixture.
Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the oven, until the tops are golden brown, not deep brown.
Break each scone apart, or slice in half.
Serve with butter and jam, or plain.