Preheat oven to 425°F(210°C). Combine dry ingredients and grated orange peel in food processor fitted with a metal blade. Whirl until blended, about 20 seconds. Cut butter into cubes and add. Whirl with on and off motion until mixture resembles course meal; pour into mixing bowl. Stir in whisked eggs and sour cream jusg until ingredients are moistened. Turn dough onto lightly floured surface and knead gently for about 2 minutes. Roll out dough to ¾" (2 cm) thickness. Cut out scones using a 3" (7.5 cm) cookie cutter. Place on a greased baking sheet. Brush tops with milk and bake for 15 to 17 minutes or until tops are golden and crusty. Remove to a rack to cool. Makes 8 scones.
The Farm Fresh Reference Guide is produced by the Fraser Valley Farm Direct Marketing Association in cooperation with the BC Ministry of Agriculture.
For information on participating in the 2015– 2016 Farm Fresh Reference Guide or bcfarmfresh.com, contact us at:
35390 McCorkell Drive
Abbotsford, BC V3G 2C3