I like scones, but they are often dry. Mine aren't and the secret is sour cream. Here's my recipe. 2 c all-purpose flour 1/3 c plus 1 t sugar 1 t baking powder 1/4 t baking soda 1/2 t salt 8 T (1 stick) unsalted butter, frozen 1/2 c raisins (or dried currants) 1/2 c sour cream 1 large egg

Adjust rack to lower-middle position and preheat oven to 400.

In medium bowl, mix flour, 1/3 c sugar, baking powder, baking soda and salt.

Grate butter into flour mixture using the large holes of a box grater. Use your fingers to mix until mixture resembles coarse meal.

Stir in raisins.

In a small bowl, whisk sour cream and egg. Stir mixture into flour mixture until large dough clumps form.

Press dough into a ball by pressing dough against the sides of the bowl. Dough may be sticky in places but as you press the dough will come together.

Place dough on a lightly floured surface. Pat into a 8 inch circle, 3/4 inch thick. Sprinkle with remaining sugar. Using a sharp knife cut into 8 triangles. Place on cookie sheet lined with parchment about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 and serve warm.

8 scones, 317 calories each.