1/2 cup dried currents or cranberry raisins 1/4 cup sugar
1 tsp. lemon zest 2 cups all purpose flour
2 tsp. baking powder 1tsp. baking soda
1/2 tsp. salt 1/2 cup butter
1 egg yolk, beaten 8 oz. sour cream
1 recipe Lemon Glaze (see recipe below)

Preheat oven to 400º In a small bowl, cover dried fruit with boiling water and let stand 5 minutes, drain well and set aside.

In a large mixing bowl combine dry ingredient and mix. Using a pastry blender or knives, cut in butter until mixture resembles coarse meal. Add drained fruit and lemon zest. Toss to coat thoroughly. Combine egg yolk and source cream, mixing well.

Make a well in dry ingredients, add liquid all at once. Stir until just combined, but do not over mix or scones will be tough. Turn dough onto lightly floured surface and knead gently until smooth (no more than a dozen strokes). Pat into 8 inch circle and cut into 10 or 12 wedges. Arrange wedges on ungreased baking sheet 1 inch apart and bake until light brown (10-12 minutes). Remove from oven and cool on rack 5-10 minutes. Drizzle still-warm scones with Lemon Glaze Yield: approximately 1 dozen scones

Lemon Glaze: (Enough glaze for a dozen scones)

1 cup sifted powdered sugar 1/4 tsp vanilla
1-2 tbls. strained lemon juice (from Meyer Lemons)

Combine in small bowl, stirring until mixing is easy to drizzle over baked scones. (Add additional lemon juice, 1/2 teaspoon at a time, if mixture is too thick. Note: Orange zest and orange juice may be successfully substituted in both recipes for a change of pace.

Lemon Curd: (yield: approx 1 cup of curd)

1/2 cup sugar 1/4 cup sweet butter
1 tbls. lemon peel zest 2 eggs beaten lightly
1/4 cup lemon juice (approx. juice of 2 Meyer lemons)

Cream the butter and sugar together, then beat in eggs. Add lemon juice and zest. Cook in top of double boiler over hot, not boiling, water until mixture thickens.
Stir constantly to prevent curdling. May be served warm or cold.