Cranberry Pecan Scones

4 cups all-purpose flour

½

cup sugar

4 teaspoons baking powder

1½

teaspoons salt

1 teaspoon baking soda

10 tablespoons butter

1 cup dried cranberries

1 cup chopped pecans

16 ounces sour cream

2 large eggs, separated

1½

teaspoons vanilla extract

Heat oven to 400 degrees. Combine the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in the dried cranberries and pecans.

In a small bowl, blend together the sour cream, egg yolks and vanilla. Add the mixture to the dry ingredients and stir until the dough clings together. Turn the dough onto a lightly floured board and knead gently a dozen times - handling the dough too much makes for tough scones.

Pat the dough into a ½

-inch thick circle and cut with a 2-inch circle cookie cutter. Put the dough circles on an ungreased baking sheet. In a small bowl, beat the egg whites with a little sugar; brush the mixture over the top of the scones. Bake until light brown, about 9-10 minutes. Cool 5 minutes before serving with raspberry jam and sweetened whipped cream.

Makes 40.

Victorian Rose Garden B&B, Algonquin