500gr (2 cups) all-purpose flour 50gr� cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda (mixed separately with tea spoon of lemon juice) 1/2 teaspoon salt 6 tablespoons unsalted butter, frozen 1/2 cup raisins/� dried cranberries or dried currants 1/2 cup sour cream 10%-14%� 1 large egg
Preheat oven to 400 degrees. In a medium bowl, mix flour, sugar, baking powder, salt and baking soda (mixed separately with tea spoon of lemon juice). Add� butter into flour mixture. � – I used� food processor to � blend everything in to crumbles. But you also can use your fingers to work in to a mixture.� Then stir in dry fruits. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a circle. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.