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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Sour Cream Heart Scones Recipe

Brought to you by Lanier Publishing Recipes

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Yield: 1 dozen

Ingredients:
1/2 cup currants (dried)
2 cups flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
5 tablespoons butter
1 egg yolk
1 cup sour cream

Instructions:
Preheat oven to 425 degrees. Pour hot water over currants and let stand. Combine flour, sugar, baking powder, baking soda, and salt. Mix well. Cut in butter with pastry blender until mixture resmbles coarse bread crumbs. Add drained, cooled currants to mixture and stir. Add egg yolk to sour cream and then add to mixture. Mixture will now form a sticky dough. Mix just until it holds together. Turn out onto floured surface and knead 6-10 times just to form a ball. Pat out to approximately 3/4 inch thickness. Cut with a deep heart shaped cookie cutter. Place on ungreased cookie sheet and bake 11 minutes at 425 degrees. Cool on wire rack. Note: Do not overbake. Bottoms should be tan. Sides will still be light.