Laun/Pruett Recipe Collection
Haley's Scones

4 C. Flour
4 t. Baking Powder
1/2 C. Sugar
1 t. Salt
1 t. Baking Soda
1 C. cold butter
1 1/2 C. Sour Cream
1 C. Dried Fruit ( raisins, apricots, cranberries.. or anything else you want to put in there )

Preheat over to 350°

In a large bowl, beat together first 6 ingredients until butter is the size of small peas.
Beat in the sour cream until dry ingredients are just blended. Do not overmix.

Stir in dried fruit. ( this is when I add about a tablespoon of lemon zest and 1/4 ish cup lemon juice ) if it looks too wet add in some flour.

Using a medium size ice cream scoop ( or your hands ), drop scones on cookie sheet about 1 1/2 inches apart. Sprinkle top with sugar or cinnamon or salt. Bake 17-20 minutes or until golden brown.

This is a recipe from Amy's Patrick's girlfriend Haley. We first made them at the Hood Canal in 2015! We made a batch with lemon juice + lemon zest and another with cooked bacon + cheddar cheese!

Haley topped the lemon scones with a lemon glaze made by mixing powdered sugar with the extra lemon juice!

Recipe Contributed by Amy Laun + Haley Canning